Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing

Dressing and Marinade:

• 1/4 cup soy sauce or tamari to make it gluten-free
• 3 tbsp maple syrup
• 1/2 tsp garlic powder
• 2 cloves of garlic minced
• 1 tsp or more rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes less or more to heat preference
• a pinch of salt pepper

Salad:

• 14 oz firm tofu
• 3 cups chopped crunchy greens such as romaine lettuce, baby spinach, arugula, Chinese cabbage etc
• 1 cucumber thinly sliced
• 1 cup sliced or julienned carrot
• 1 red bell pepper juilenned
• 1 cup other veggies thinly sliced or juilenned (optional)
• chopped scallions cilantro or mint for garnish