Aussie Tofu and Arugula Salad

Wrap the firm tofu block in a clean kitchen towel or paper towels and place a heavy skillet or cutting board on top. Let it press for 15-20 minutes to squeeze out excess moisture, which ensures a crispier sear. Cut the pressed tofu into 1-inch cubes.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until the oil shimmers. Add the tofu cubes in a single layer and cook undisturbed for 3-4 minutes per side until each face is deeply golden and crisp. Season with salt and pepper, then transfer to a plate.

Snap the tough woody ends off each asparagus spear where they naturally break. Cut the tender stalks into 2-inch pieces. Blanch in boiling salted water for 90 seconds until bright green and crisp-tender, then plunge into an ice bath to stop cooking. Drain well.

Slice the radishes into paper-thin rounds using a sharp knife or mandoline. Halve the avocado, remove the pit, and slice the flesh into thin fans.

In a small bowl, whisk together the lime juice, 2 tablespoons of olive oil, a pinch of salt, and freshly cracked black pepper until emulsified. Taste and adjust the acidity with more lime if desired.

Pile the arugula onto serving plates and arrange the seared tofu, blanched asparagus, sliced radishes, and avocado fans over the greens. Scatter the sunflower seeds on top for crunch.

Drizzle the lime dressing over each plate and finish with a final squeeze of fresh lemon for brightness. Serve immediately while the tofu is still warm and the avocado is freshly cut.