Citrus Lime Tofu Salad

INGREDIENTS:

• 2 cups mixed greens
  

• For 2 tablespoons Citrus-Lime Vinaigrette:

  • ¼ cup canola oil

  • ¼ cup lime juice

  • ¼ cup orange juice

  • 2 teaspoons minced fresh jalapeno pepper

  • ¼ cup snipped fresh cilantro

  • ¼ teaspoon salt

  • ⅛ teaspoon ground black pepper
    

• For 1 cup roasted tofu:

  • 2 (14 ounces) packages of extra-firm, water-packed tofu, drained

  • ⅔ cup reduced-sodium soy sauce

  • ⅔ cup lime juice

  • 6 tablespoons toasted sesame oil
    

• For 1 cup of roasted vegetables (chopped if desired):

  • 3 cups cubed butternut squash (1 inch)

  • 3 tablespoons extra-virgin olive oil, divided

  • 4 cups broccoli florets

  • 2 red bell peppers, cut into squares

  • 1 large red onion, cut into bite-size chunks

  • 2 teaspoons Italian seasoning

  • 1 teaspoon coarse kosher salt

  • ¼ teaspoon pepper

  • 1 tablespoon best-quality balsamic vinegar
    

• 1 tablespoon pumpkin seeds
  

INSTRUCTIONS:

1. Roasted Vegetables: - Preheat oven to 425°F. - Toss squash and 1 tablespoon oil in a large bowl. Spread out on a large-rimmed baking sheet. Roast for 10 minutes. - Add the squash to the vegetables in the bowl. Toss to combine. Spread the vegetables out on 2 large rimmed baking sheets, dividing evenly. Roast, stirring once or twice, until the vegetables are tender and browned in spots, 17 to 20 minutes. Drizzle with vinegar.
   

2. Roasted Tofu: - Pat tofu dry and cut into 1/2- to 3/4-inch cubes. Combine soy sauce, lime juice, and oil in a medium bowl or large sealable plastic bag. Add the tofu; gently toss to combine. Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice. - Preheat oven to 450 degrees F. - Remove the tofu from the marinade with a slotted spoon (discard the marinade). - Spread out on 2 large baking sheets, ensuring the pieces are not touching. - Roast, gently turning halfway through, until golden brown, about 20 minutes.
   

3. Citrus-Lime Vinaigrette: - In a screw-top jar, combine all of the ingredients. Cover and shake well.
   

4. Arrange greens, veggies, tofu, and pumpkin seeds in a 4-cup sealable container or bowl. Drizzle vinaigrette over the salad just before serving.