Quinoa and Tofu Salad

Ingredients
1 lemon
½ cup balsamic vinegar
1 (14 oz.) pkg. extra-firm tofu
1 cup quinoa, uncooked
4 Tbsp. avocado oil, divided
2 cups mixed greens
1 cup pitted green olives
1 cucumber, sliced

Directions
Zest the lemon, then squeeze juice into a cup and set aside. Mix zest and vinegar in a large bowl. Cut tofu into cubes, add to bowl and toss gently. Cover and refrigerate for 2 hours.

Cook quinoa according to package directions. Strain extra liquid and cool completely. Heat 2 Tbsp. oil in a skillet on high. Cook tofu until golden brown on all sides. In a separate large bowl, whisk together reserved lemon juice and 2 Tbsp. oil. Add mixed greens and olives. Salt and pepper to taste. In individual bowls, layer the greens mixture, cucumbers, quinoa, and tofu on top. Serve immediately.

Serves 3–4