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.
Approximate Nutritional Information (1 skewer, ¾ cup salad):
Calories 360, Fat 24g, Sat Fat 4g, Cholesterol 0mg, Sodium 567mg, Total Carbohydrate 26g, Fiber 8g, Sugars 14g, Protein 14g