Oven-baked Tofu, Apple, and Delicata Squash Fall Salad

• Vegan
• Gluten free

• Produce

  • 1 16 ounce bag Baby spinach or baby arugula
  • 1 Delicata squash
  • 2 Fuji apples
  • 1/4 tsp Lemon, zest
  • 1/4 tsp Orange, zest

• Refrigerated

  • 1 lb Tofu, firm

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 tbsp Lemon juice, freshly squeezed
  • 2 tbsp Maple syrup
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 Salt and ground black pepper
  • 1/4 cup Sesame seeds

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Drinks

  • 1/4 cup Orange juice, freshly squeezed

• Liquids

  • 2 tbsp Water

Found on firsttimefoods.com

Description

Ingredients

• 1 tablespoon balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup freshly squeezed orange juice
• 1/4 teaspoon grated lemon zest
• 1/4 teaspoon grated orange zest
• 2 tablespoons water
• salt and ground black pepper to taste
• 1 pound firm tofu, drained
• 1 delicata squash
• 2 Fuji apples, sliced
• 1/4 cup sesame seeds, toasted, for topping
• 1-16 ounce bag of baby spinach or baby arugula

Directions