Thai Tofu Salad

Set oven to broil. Drain tofu and wrap in a paper towel. Gently press tofu until paper towel has absorbed as much water as possible. Discard the damp paper towel. In a medium bowl, crumble the dried tofu into small pieces with your hands.

In a separate small bowl, mix 1 tsp oil, turmeric, and a pinch of salt and pepper. Pour this mixture over the crumbled tofu. Toss to coat, and spread tofu evenly on a foil-lined baking sheet. When the oven is hot, place baking sheet on middle rack and broil for 10 to 14 minutes, tossing once halfway through.

Cut lime in half. Peel and mince ginger. Rough chop peanuts. In a large bowl, combine the juice from ½ the lime (reserving the other half), ginger, peanuts, sugar, 1 tbsp oil, apple cider vinegar, hemp seeds, and Sriracha. Mix to combine. Season with salt and pepper to taste.

Rinse and dry remaining produce. Peel and grate carrot. Slice cucumber into thin wheels. Pick cilantro leaves from stems, discard the stems, and rough chop the leaves. Thinly slice the pear. Cut the remaining half lime into wedges for garnish.

Add spinach, red cabbage, cilantro, pear, cucumber, and carrot to a large bowl with the peanut-ginger-lime dressing. Toss with tongs or your hands to coat all ingredients in the dressing.

In a large dinner bowl, equally portion the dressed salad. Top with crumbled tofu. Garnish with lime wedges.