Arugula Salad with Tofu Croutons

• 1/4 cup balsamic vinegar
• 1 Tbs. Dijon-style mustard
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 cup olive oil
• 6 oz. firm tofu, cut into 1-inch cubes
• 1 small red onion, sliced
• 3 bunches arugula, washed and dried
• 1 cup sliced domestic mushrooms
• 1 medium-sized cucumber, peeled, seeded and sliced
• 1 pint cherry tomatoes, halved

1. Preheat oven to 400F.
2. Spray sheet pan with nonstick cooking spray.
3. To make Dressing: Place vinegar, mustard, salt and pepper in food processor or blender, and, with motor running, slowly add olive oil in steady stream.
4. To make Croutons: Place tofu cubes and onion slices on sheet pan.
5. Bake 15 minutes, remove from oven and cool.
6. To make Salad: Toss all ingredients in salad bowl.
7. Drizzle with dressing, and toss again.
8. Garnish with tofu croutons and roasted onions before serving.

balsamic vinegar, mustard, salt, freshly ground black pepper, olive oil, firm tofu, red onion, bunches arugula, mushrooms, cucumber, cherry tomatoes

Taken from www.vegetariantimes.com/recipe/arugula-salad-with-tofu-croutons/ (may not work)