Asparagus Tofu Salad

Mix the orange juice with the olive oil and season with salt and pepper.

• ½ Orange (~ 2.8 oz)
• 2 tsp Olive oil
• Salt
• Black pepper

Remove the fennel stalk. Cut the fennel and onion into thin strips and put in a bowl.

• ½ Fennel bulb (~ 4.1 oz)
• 1 Onion, red (~ 3 oz)

Trim approx. ¾ in off the base of each asparagus spear.

• 7.1 oz Asparagus, green (w/o ends)

Fill a bowl with cold water and ice cubes. Bring a pot of water to a boil. Turn the heat to medium, add the asparagus and let simmer for approx. 2-4 minutes until the asparagus turns light green. Transfer the asparagus to the ice water, shock it for a few seconds, cut into approx. 1 in pieces.

Cut the tofu into approx. ½ in thick slices. Heat the canola oil in a non-stick frying pan over medium heat. Fry the tofu from both sides until golden brown.

• 5.3 oz Smoked tofu

Add the asparagus, dressing, and tofu to the bowl and toss lightly until coated evenly.

Enjoy your meal!