For the Salad:

• 400g firm tofu (cut into thick slices)
• ½ cup cooked kidney beans (rinsed and drained)
• ½ cup cooked cow-peas beans (rinsed and drained)
• 2 tbsp fresh dill (finely chopped)
• 2 cups of mixed greens (assorted lettuce)
• 1/2 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• 1 small red onion (thinly sliced)

For the Marinade (Tofu):

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp soy sauce (low sodium, optional)
• 2 cloves of garlic (minced)
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp orange juice
• 1 tsp dijon mustard
• 1 tsp honey or maple syrup (optional)
• Salt and pepper to taste

• In a bowl, mix olive oil, lemon juice, soy sauce, minced garlic, smoked paprika, and black pepper.
• Add the tofu slices to the marinade and gently toss to coat. Let it sit for at least 15-20 minutes.
• Heat a grill pan or regular pan over medium heat. Lightly grease it with olive oil. Grill the tofu for 3-4 minutes on each side until golden brown and slightly crisp. Remove and set aside.
• Whisk together olive oil, orange juice, Dijon mustard, Chopped dill, honey (if using), salt, and pepper in a small bowl.
• In a large salad bowl, combine mixed greens, kidney beans, cow-peas, cherry tomatoes, cucumber, and red onion.
• Add the grilled tofu on top.
• Sprinkle the chopped dill generously over the salad.
• Drizzle the dressing over the salad just before serving.
• Toss gently to combine or serve the dressing on the side for individual portions.