Summer's Here!

Yup, it's hot.  And I decided the time was ripe to make this crispy tofu salad with avocado and pepitas from WTHDAVEA, with a few changes, obviously.  Wow... that's all I have to say.  Just the right combination of crunchy, flavour, hot, and cold...

The base was shredded iceburg lettuce.  Add-ins were avocado, pepitas, and salad dressing (tofu mayo, orange juice, tarragon).
The tofu was pressed, then sliced into thin strips.  It was then marinated in 1/4 cup beer (for St. Patrick's Day), 2 tbsp alfredo sauce, 1 tbsp soy sauce, sugar, cumin, and garlic powder.  The tofu was then coated in corn meal and baked at 375 for 30 minutes, until nice and crisp.