Ingredients:

1/4 to 1/2 block firm tofu (for 1-2 servings)
1 tablespoon tamari
2 tablespoons tapioca starch

Salad Ingredients (Feel free to adjust the salad to your preference:  chopped peanuts, sesame seeds, mango chunks, etc.)
Arugula
Papitas (pumpkin seeds)
Pineapple chunks
Crispy jalapeños
Chia seeds
Vegan Parmesan
Amy’s Asian Dressing (or make your own)

• Optional: Sesame-Lime Dressing (mention in comments if interested)

Directions:

Slice the tofu into thin strips. Refrigerate the remaining tofu for future use.  Wrap the tofu slices in a towel and place a cast iron skillet on top to absorb excess moisture.  Dip the tofu strips into tamari, then coat them with tapioca starch.  Preheat a George Foreman grill on high and cook the tofu for 10-12 minutes, or until it reaches your desired crispness.  On a plate, layer arugula, then top with crispy tofu, papitas, pineapple, crispy jalapeños, and chia seeds.  Drizzle with Amy’s Asian Dressing or your favorite dressing.

If you’re interested in my homemade Sesame-Lime Dressing, mention it in the comments!

If you’ve tried this recipe, share a pic and let me know how you liked it!