Tomato and Tofu Salad

Step 1

1 Position a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 Have a rimmed baking sheet at hand, large enough to hold the tofu cubes in a single layer so they don't touch

Step 3

3 Toss the tofu cubes with the oil and 1/4 teaspoon of the salt on the baking sheet so they are evenly coated

Step 4

4 Roast for 10 to 20 minutes, or until golden brown, using a spatula to turn them every 5 minutes or so

Step 5

5 Transfer to a large bowl to cool

Step 6

6 Add the tomatoes, onion, cilantro, basil, mint and jalapeño, and toss to combine

Step 7

7 Add the ginger and lemon juices, and season with cumin, brown sugar and the remaining 1/4 teaspoon of salt

Step 8

8 Toss well

Step 9

9 Taste, and season with additional salt, if desired

Step 10

10 Top with the cashews and serve

Step 11

11 NOTE: Extract ginger juice by grating unpeeled fresh ginger root with a Microplane or Japanese grater, then press the solids through a fine-mesh strainer to obtain the liquid

Step 12

12 A chubby, 3-inch knob of ginger yields about 1 tablespoon of juice

Step 13

13 (Alternatively, you can look for Ginger People brand ginger juice in some stores

Step 14

14 )