Zucchini Squash & Curried Tofu Salad

Ingredients:

• 2 zucchini + 1 yellow squash, shredded
• pinch of salt
• 1 firm tofu, pressed and sliced lengthwise
• 1/4 tsp black pepper
• 1/2 tsp orange zest
• 3 tbsp tamari/soy sauce
• 2 tsp curry powder
• 3 tbsp orange juice
• 2 tbsp extra virgin olive oil

Dressing:

• 1/4 cup orange juice
• 1 tsp ginger, finely minced
• 2 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Garnish: orange segments, toasted sesame oil and black sesame seeds

Directions:

1. Line a colander with some paper towel. Add shredded zucchini and squash with a pinch of salt. Mix to combine and allow to drain for 10 minutes to remove excess moisture. Wring out shredded vegetables and set aside.
2. In a bowl, combine sliced tofu with black pepper, orange zest, soy sauce, curry powder and orange juice. Marinate for 15 minutes.
3. Prepare salad dressing by combining all the ingredients into a jar. Secure the lid and shake vigorously to combine.
4. Heat a nonstick skillet on medium high. Add 1 tbsp of oil and once it begins to smoke, gently add marinated tofu slices. Pan fry for 1 to 2 minutes on each side or until lightly browned and crisped. Drain crisped tofu on paper towel. Add another tablespoon of oil and pan fry another batch of tofu.
5. To plate, combine all ingredients, drizzle with a little toasted sesame oil, garnished with sesame seeds and orange segments. If you prefer a layered (non-soggy) salad, begin by plating shredded vegetables. Top it with pan fried curried tofu, drizzle on some dressing and garnish with fresh orange segments, a few drops of sesame oil and sesame seeds.
6. Enjoy!