Fennel, Citrus & Avocado Salad with Grilled Tofu Skewers

Ingredients:

• 1 pkg. (14 oz.) extra firm tofu, drained
• 1 large orange, zested (about 1 Tbsp. zest), orange reserved
• 3 Tbsp. white wine vinegar
• 2 Tbsp. grapeseed oil
• 1 Tbsp. honey
• ¾ tsp. salt
• 4 (8-inch) wooden skewers
• 1 Tbsp. Dijon mustard
• ¼ tsp. ground black pepper
• 1 medium fennel bulb, ¼ fennel fronds reserved, bulb thinly sliced
• 1 avocado, peeled, pitted and sliced
• ¼ cup chopped roasted unsalted cashews

Directions:

  Prep Time: 25 min. • Cook Time: 10 min.

Wrap tofu with paper towels and place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand for 15 minutes; cut into 1-inch pieces.

Slice off ends of orange; place cut side down on cutting board. Slice down sides of orange to remove skin and white pith with a paring knife. Hold orange over large bowl; gently cut along sides of membranes to release each segment. Reserve orange segments; squeeze juice from orange membrane into same large bowl. Whisk in 1 tablespoon each vinegar and oil, 1½ teaspoons honey, ¼ teaspoon salt and orange zest. Add tofu and toss gently; let stand 30 minutes. Soak skewers in water 20 minutes.

Prepare outdoor grill for direct grilling over medium-high heat. Remove tofu from marinade with slotted spoon; whisk in mustard, pepper, and remaining 2 tablespoons vinegar, 1 tablespoon oil, 1½ teaspoons honey and ½ teaspoon salt. Add fennel, fennel fronds and orange segments; toss. Makes about 3 cups.

Thread tofu onto skewers. Place skewers on hot grill rack; cover and cook 10 minutes or until grill marks appear and tofu is crisp, turning ¼ turn every 2½ minutes.

Serve fennel mixture topped with avocado, cashews and tofu skewers.