For the Dressing
1 cup canola oil (or olive oil)
.5 cup lemon or lime juice
.12 cup honey (or maple)
2 tbsp yellow miso paste
2 tbsp sambal paste or chili sauce
Blend all the ingredients together in a bar blender or vita mix.
To assemble the salad (can be done hot or cold) in a large sauté pan, Teflon pans are great for this.
Start by sautéing the steamed veggies for 1 minute over medium heat.
Add the quinoa, the tofu and ½ cup of the dressing.
Toss and warm for another minute or two.
Check for seasoning and serve family style or in small bowls.
Garnish with cashews. Enjoy!