Chili-Mint Tofu Salad with Tangy Dressing

1.Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for about 30 minutes.

2.Once pressed, cut the tofu into 1-inch cubes and place them in a mixing bowl.

3.In a small bowl, combine the chopped mint leaves, chili powder, soy sauce, olive oil, lime juice, honey, garlic powder, salt, and black pepper to create a marinade.

4.Pour the marinade over the tofu cubes and gently toss to coat. Let it marinate for at least 15 minutes to absorb the flavors.

5.Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated tofu cubes, cooking them for about 3-4 minutes on each side until they are golden and have grill marks.

6.While the tofu is grilling, prepare the salad base. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.

7.Once the tofu is grilled, remove it from the heat and let it cool slightly before adding it to the salad bowl.

8.Toss the salad gently to combine all the ingredients, ensuring the tofu is evenly distributed throughout the greens.

9.Serve immediately, drizzling any remaining marinade over the top for added flavor.