Bacon Mushroom Salad with Apricot Tofu

Bacon Mushroom Salad 

Bacon Mushroom Salad with Apricot Tofu

- 2 slices bacon, chopped finely 

- 5 baby bella mushrooms, sliced

- 2 hard boiled eggs

- 1/4 cup cannellini beans

- 1/4 cup walnut pieces

- 1/4 cup steamed brown rice

- 1/2 avocado, thinly sliced, then cut in half

- 1 garlic clove, finely minced

- 1/2 Tbs fresh parsley, finely chopped

- 1 medium handful spring mix greens

- 1/2 lb firm tofu, into medium large cubes

- 3 Tbs apricot jam

- 1/2 tsp dijon mustard

- 1/4 tsp balsamic vinegar

- salt

- lemon

- olive oil

- oil for frying

- fresh parmesan 

In a saucepan, heat oil until medium-hot, 350-375*. Fry tofu (in 2 batches) until crisp and golden brown. Drain onto a paper towel, place in clean bowl. In a microwave safe cup, add jam, vinegar, dijon and pinch of salt, heat in microwave until melted, about 15 seconds. Stir and drizzle over tofu and toss until evenly coated. 

In a cold skillet, add bacon, Turn heat to medium, cook until crisp, stirring occasionally. Remove from skillet to a paper towel. Drain oil from skillet, return to heat. Add 1 Tbs of olive oil, garlic and mushrooms. Cook for a minute, cover and steam until soft. 

Layer rice, tofu, beans, eggs, mushrooms, then in a separate bowl, toss greens with squeeze of lemon, drizzle of olive oil, pinch of salt, toss until evenly coated. Top salad with greens, then walnuts, parsley, bacon and a few zests of parmesan.