Tofu, Grapefruit, and Avocado Salad with Miso-Tahini Dressing

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  14 oz or 397g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Za Atar

  George's

  3 tbsp or 30g

• Grapefruit juice

  Pink, raw

  2 tbsp or 31g

• Grapefruit

  Pink and red and white, all areas, raw

  1 large or 332g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Miso

  1 tbsp or 17g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Honey

  1 tsp or 7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Spinach

  Raw

  5 cup or 150g

Directions

1. Place the tofu on a paper towel-lined tray and press to dry.
2. Heat half of the olive oil in a large nonstick or cast iron skillet over medium-low heat until shimmering. Add the tofu and cook, turning occasionally, until golden brown and crisp on all sides, about 10 minutes. Sprinkle with half of the za'atar and toss to coat. Transfer the tofu to a paper towel-lined plate to drain. Set aside the remaining oil in the pan to cool slightly.
3. In a medium bowl, combine the reserved grapefruit juice, tahini, miso paste, lemon juice, honey, and half of the remaining olive oil. Whisk until smooth, adding more grapefruit juice or water as necessary to achieve a smooth, pourable consistency. Season with salt and pepper to taste.
4. In a large bowl, combine the tofu, grapefruit segments, and avocado. Add the remaining olive oil and za'atar, season with salt, and gently fold together.
5. Add the spinach and half of the dressing to the bowl and gently fold to combine. Serve immediately, drizzling the remaining dressing on top.

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