Blue Cheese, Apple, Pecan, Cranberry & Tofu Salad

• FOR THE TOFU:
• 1/2 teaspoons Olive Oil
• 14 ounces, weight Tofu
• 1 Tablespoon Liquid Aminos Or Soy Sauce (use A Little Less If Using Soy Sauce)
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Paprika
• FOR THE VINAIGRETTE:
• 1/2 cups Olive Oil
• 3 Tablespoons Balsamic Vinegar
• 1/2 teaspoons Dijon Mustard
• 1 clove Garlic, Minced
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• FOR THE SALAD:
• 8 cups Lettuce Leaves (torn, Chopped Or Baby Leaves)
• 1/2 cups Blue Cheese, Crumbled
• 1/2 cups Pecans, Toasted And Crumbled
• 1/2 cups Dried Cranberries
• 1/2 whole Red Onion, Small Diced
• 1 whole Apple, Cored And Sliced Or Diced Into Bite Size Pieces

1. For the tofu:
2. 1. Place a large pan over medium heat and add the olive oil. Drain the tofu, pat it dry, and dice it into bite size pieces. Place the tofu and all the seasonings into the pan. Stir until all the tofu is coated and cook for about 15 - 20 minutes, until tofu is crispy on the outside, stirring occasionally. Set aside.
3. For the dressing:
4. 1. Add all dressing ingredients into a jar or bowl and whisk until combined.
5. For the assembly:
6. 1. Place about 2 cups of lettuce into each bowl and top with desired amount of each topping. I would suggest about 1/4 cup of tofu, 2 - 3 tablespoons each of blue cheese, pecans, and dried cranberries. And then top that with 1 tablespoon red onion and 1/4 of the apple.
7. 2. Dress with desired amount of balsamic dressing, or use your favorite dressing.

olive oil, liquid aminos, garlic, paprika, vinaigrette, olive oil, balsamic vinegar, dijon mustard, clove garlic, salt, ubc, salad, blue cheese, pecans, cranberries, red onion, apple

Taken from tastykitchen.com/recipes/salads/blue-cheese-apple-pecan-cranberry-tofu-salad/ (may not work)