Broccoli Tofu Salad

Press the moisture out of the tofu, then cut it into 2 cm cubes. Heat 1 tbsp of olive oil in a pan over medium heat and fry the tofu cubes until golden brown on all sides, about 8-10 minutes. Remove from the pan and set aside. Cut the broccoli into florets, then blanch in boiling salted water for 2-3 minutes until bright green and slightly crisp. Drain and immediately cool in ice water, then drain again.

Halve the cherry tomatoes, thinly slice the red onion, and dice the yellow bell pepper. Lightly toast the pumpkin seeds in a dry pan until fragrant, about 2-3 minutes.

In a small bowl, whisk together the remaining olive oil, lemon juice, gluten-free soy sauce, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Taste and adjust seasoning if needed.

In a large bowl, combine the blanched broccoli, fried tofu cubes, halved cherry tomatoes, red onion, and yellow bell pepper. Pour the dressing over the salad and toss thoroughly to coat everything. Sprinkle with toasted pumpkin seeds and serve immediately, or let it chill in the refrigerator for at least 30 minutes for the flavors to meld.