Source: Enlitened Kosher Cooking by Nechama Cohen

Delicious salad of vegetables topped with fried tofu.

Servings

12.0
12 oz  firm tofu 6.0
6 tbsp  Sauce, soy, low sodium, from soy & wheat 1.0
1 each  cooking spray 0.25
0 1/4 cup  rice vinegar 2.0
2 tbsp  cold water 2.0
2 tbsp  sweetener (sugar substitute) 1.0
1 pinch  salt and pepper 0.5
0 1/2 tsp  garlic powder 0.25
0 1/4 tsp  dry mustard 2.0
2 tbsp  olive oil 7.0
7 cup  fresh chopped spinach 1.0
1 cup  fresh mushroom slices 1.0
1 cup  fresh cherry tomatoes 1.0
1 each  Onion, red, fresh, small, whole 2.0
2 tsp  toasted sesame seeds

1. Put tofu on a plate and pour tamari sauce over it. Toss so that it is coated on all sides. Let stand at room temperature for 10 minutes.
2. Meanwhile, prepare vinaigrette by combining vinegar, water, sugar substitute, seasonings, and mustard in a food processor or blender.
3. While still running, add olive oil in a thin, steady stream. Continue to process or blend for another 20 seconds, until ingredients are well-mixed.
4. Drain tofu. Heat cooking spray in a non-stick skillet and fry tofu until it is brown on both sides.
5. In a large salad bowl, combine spinach, mushrooms, tomatoes, and onion rings. Toss with vinaigrette and top with fried tofu slices.
6. Sprinkle with toasted sesame seeds, if desired.