This tofu salad will be your new favorite salad! Made with gingery marinated tofu, crisp veggies, and creamy tahini dressing, it's totally meal-worthy and absolutely delicious.
Stir the soy sauce, maple syrup, rice vinegar, sesame oil, and ginger together in a small container.
Place the tofu in a shallow dish and pour the soy sauce mixture over it.
Allow the tofu to marinate, preferably for about 30 minutes, but no less than 5 minutes, gently stirring occasionally do distribute the marinade. (Note 1)
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Arrange the tofu cubes on the baking sheet and bake them for about 40 minutes, flipping halfway through and spooning any excess marinade over them. The tofu pieces should have darkened and shrunk slightly by the time they're done.
While the tofu bakes, whisk the tahini, soy sauce, rice vinegar, maple syrup, garlic, and sesame oil together in a small bowl or container.
Thin the mixture with water, adding enough to make the dressing creamy but pourable.
Taste-test the dressing and adjust any seasonings to taste.
Divide the greens among bowls and top with cherry tomatoes, avocado slices, cucumber slices, peppers, oranges or mandarins, scallions and baked tofu.
Drizzle the salads with dressing and sprinkle with sesame seeds.
Serve immediately.