Ingredients:

• 2 Cups cooked organic rice
• 1 bunch organic baby spinach, washed & chopped
• Lemon Vinaigrette:
  • 1 organic lemon, juiced
  • 1/4 Cup organic extra virgin olive oil
  • 1/2 Tablespoon organic raw agave nectar
  • 1 teaspoon organic garlic powder
  • 1 teaspoon organic dried oregano
  • 1 teaspoon organic brown mustard
• 1 package extra-firm tofu, such as Nasoya’s Sprouted Super Firm
• 1 Tablespoon Old Bay seasoning
• 2 teaspoons smoked paprika
• 2 Tablespoons organic grape seed oil
• Salt & pepper to taste

Directions:

1. To make your rice, combine 1 Cup rice + 1 1/2 Cups water in a medium pot and bring to a boil.  Once it reaches full boil, turn the heat down to low & cover.  Do not open the lid for 20 minutes!
2. Drain your tofu and cut into any shape you’d like (I used thick triangles).  In your cast iron skillet (or a frying pan), on medium-high heat, heat your grape seed oil, Old Bay seasoning, and smoked paprika until they start to brown and become aromatic.  Add your tofu to the pan and fry on both sides for about 5 minutes (each side will be nicely blackened from the spices).  Set aside.
3. For your lemon vinaigrette, whisk together the juice of your lemon, mustard, agave nectar, garlic powder, and dried oregano.  Slowly whisk in your olive oil until it is fully incorporated.  Add salt & pepper to taste & adjust seasonings if necessary.
4. To plate, dress your salad & drizzle your vinaigrette over your tofu (and rice if your prefer).

5. Enjoy eating whole!