From plain to perfect, turn a simple salad to simply delicious. Flavor tofu with bold spices; add balsamic vinaigrette with crunchy walnuts and tart/ sweet cranberries.
In a small pan, toast the cayenne, garlic powder, cinnamon, and paprika until fragrant (about a minute).
While the spices are toasting, mix the sriracha, soy sauce, and canola oil, then add in the toasted spices.
Season with salt and pour over the tofu in a large zip lock bag.
Marinade in the fridge for at least 4 hours, and up to 2 days.
In a large bowl, whisk together the mustard, balsamic vinegar and lemon juice. Slowly drizzle in the olive oil, whisking constantly.
Season with salt and pepper and set aside.
Heat a grill or grill pan over high heat and oil it well to prevent the tofu from sticking. Once hot, place the tofu on and grill until thoroughly colored, about 3-4 minutes on each side.
Remove from the heat.
Mix the salad mix with the walnuts, raisins, and vinaigrette. Toss well and serve on plates (or arrange in a serving bowl).
Fan out the tofu on top and serve.
Recipe created by Chef Alexander Weiss, winner of MasterChef Junior season 1.