Start with the kit's vegetables and dressing, then top with warm tofu for substance and contrast. The wonton strips stay crisp while the greens soften just slightly from the warm protein and oil. A salad that's light but filling enough for dinner.

Serves 2. 20 minutes, 15 at the stove.

About 310 calories a serving, 21 g protein, 10 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Press 14 ounces firm tofu between paper towels for five minutes to remove excess moisture, then cut into 3/4 inch cubes.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook without stirring for four minutes until golden on the bottom.4 min
3. Toss the tofu gently and cook for another three minutes until lightly browned on a second side. Season with a pinch of salt and pepper, then transfer to a plate.3 min
4. Divide the salad kit vegetables between two bowls, pour half the dressing over each, and toss gently to coat.
5. Top each salad with half the warm tofu, scatter 1 tablespoon of sliced almonds and half the wonton strips over each bowl, and serve while the tofu is still warm.

Note Swap the tofu for shrimp or chicken breast cut thin if preferred. Leftovers keep refrigerated for one day; store the dressing separately and re-crisp any tofu in a dry skillet before serving. Serve with rice or noodles on the side to make it more substantial.