Salade Composée, Day 5, Roasted Tofu

I wanted to use garbanzo beans but didn't have any on hand, so I used Great Northerns.  Oh, and don't over-steam your asparagus like I did.  ;-)

Salade Composée, Day 5, Roasted Tofu


Ingredients:

• 1 package firm tofu
• olive oil
• Tastefully Simple Seasoned Salt
• 1 can Great Northern beans, washed and drained
• Newman's Own Light Italian dressing
• romaine, chopped
• 1/2 Fuji apple, chopped
• asparagus, steamed
• grape tomatoes

Directions:

• Blot the tofu well with a paper towel to remove as much water as possible.  Cut into bite-sized cubes.  Toss with some olive oil and TSSS, roast at 375 degrees F for 20 minutes until lightly golden all around.  You will need 1/4 - 1/3 of the roasted tofu for this salad.  (You can use the rest in tacos!)
• While the tofu is roasting, toss the beans with a couple tablespoons of Newman's Own dressing.  Refrigerate until ready to use, about 15 minutes.  You will need about 1/4 of the beans for this salad. Store the rest in an airtight container in the fridge.
• Place romaine lettuce on a plate.  Arrange the rest of the ingredients on top and drizzle lightly with dressing.