Succulent Seductive Salad

1 lb tofu (firm)
1 tsp dried oregano
1 cup spelt flour
½ cup pecans
5-8 tomato slices
4-5 avocado slices
1 ½ cup safflower oil
¼ cup shaved carrots
1 Ib mixed field greens
½ tsp granulated garlic
1-2 tbsp 100% maple syrup
1 tbsp Earth Balance Butter
1 tbsp. turbinado sugar/ raw sugar
¼ cup red onions, sliced thinly
2 tbsp chopped fresh cilantro

Citrus-ginger Dressing

½ cup olive oil
2 tbsp. Shoyu sauce
2 tbsp. 100% maple syrup
1 tbsp. fresh ginger, minced
1 fresh tangerine
any citrus fruit, juiced
½ tsp. oregano/basil, dried

Cut tofu into cubes. Add oregano and garlic to flour. Coat tofu with seasoned flour. Heat oil in skillet and add coated tofu to hot oil. Cook until all sides are golden brown. Drain. Heat another skillet with butter. Add maple syrup and tofu and stir until tofu becomes a brown caramel color. Repeat #3 process, but add pecans and sugar in place of tofu. Set aside and cool. Layer mixed greens, tofu, pecans, tomatoes, onions, avocados, carrots and cilantro. Stir citrus-ginger dressing and add to salad to serve.