7 oz Mixed baby greens

2 ripe Cara Cara and 2 Navel oranges, cut bite size

2 Ruby red grapefruit, sliced bite size

1 Avocado, ripe but firm sliced bite sized

1.5 cup chick peas

1 C Kalamata olives, sliced

2 Tblsp. cornstarch, salt and pepper

2 C *Airfried tofu (follow directions) Use extrafirm tofu & press:-)

*If you want to get the most out of the marinade, you will want to press your tofu first. Make sure to press the tofu for at least 30 minutes before applying the marinade. If you are unsure about this step, check out this guide on how to press tofu.     

Place pressed tofu on baking dish and cover with Salad Girl Citrus Splash. Marinate 1-2 hours or overnight, blot dry, cut into cubes, toss with organic sunflower oil & toss with the cornstarch, salt & pepper mix, then-

arrange the tofu cubes in a single layer in the air fryer basket, making sure to leave a little space around each one. If the cubes are too crowded in the basket, they won’t crisp up as they cook. Feel free to work in batches if necessary!

Air fry at 400°F for 11-15 minutes, tossing halfway so that the tofu cooks evenly on all sides. The tofu is ready when it’s crisp and browned around the edges. Keep an eye on it during the last few minutes of cooking, as the exact cooking time will depend on your specific air fryer. That’s it!

     

Arrange greens on a platter or individual plates, and decorate with citrus, avocado slices, chick peas, olives, tofu, and pepitas. Just before serving, drizzle with Salad Girl Citrus Splash or Pomegranate Pear.

     

Enjoy!