Ingredients:
2 handfuls of mixed lettuce and iceberg salad (washed and dried)
1 small tomato, sliced
2 tablespoons of corn kernels
1 tablespoon of dried cherries
1/2 shallot, thinly sliced
1 garlic clove, minced
1/4 cup mixed nuts (walnuts, pine nuts, pumpkin seeds, shaved almonds)
1/4 block of tofu, cut into cubes
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon hoisin sauce
1 tablespoon olive oil
Juice of 1/2 lemon
Salt and pepper to taste
Optional: sesame seeds for garnish

Instructions:
Marinate the Tofu: In a bowl, mix the soy sauce, sesame oil, and hoisin sauce. Add the tofu cubes to the marinade, ensuring they are evenly coated. Let them marinate for 30 minutes.
In a large salad bowl, combine the mixed lettuce and iceberg salad, corn kernels, dried cherries, sliced shallot, minced garlic, and mixed nuts.
Heat a non-stick pan over medium heat. Once hot, add the marinated tofu cubes. Cook the tofu until it is golden brown and slightly crispy on all sides.
Remove from heat, set aside to cool down a bit, and then add to the salad bowl.
Drizzle the salad with olive oil and squeeze the lemon juice over it. Season with salt and pepper to taste.
Gently toss all the ingredients together to ensure they are well mixed and evenly coated with the dressing.
Enjoy!

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