QUICK VEGAN LUNCH

Preheat oven to 375 F and line a baking tray with parchment paper. In a small bowl, add the tofu broken into chunks, 1 tbsp milk, and a pinch of salt, then toss to coat. Add 1-2 tbsp Moroccan spice blend and toss to coat. Spread the tofu across the baking tray and bake for 20-22 minutes or until crispy. To a salad bowl, add arugula, shredded carrots, red onion, olives, dill, and sauerkraut; set aside. Add all your dressing ingredients (hummus, apple cider vinegar, hot sauce, date syrup, oat milk) to one bowl and whisk to combine. Pour the dressing over the salad and top with the hot tofu. Enjoy!