Tofu, Avacado, Tomato, Cucumber Salad

This is a quick, awesome salad.  It leans more toward the savory as there is avocado and warm tofu, but the tomatoes and cucumber give it a light freshness which balances everything out.  My dressing of choice is a quick balsamic, honey, and extra virgin olive oil vinaigrette.  My goal was to keep this vegan and dairy and animal product free while still keeping it tasty and filling.  I feel like I definitely achieved that goal.

ingredients:
1.  Firm tofu
2.  Avacado
3.  Tomato
4.  Cucumber
5.  Balsamic Vinegar
6.  Honey
7.  Extra Virgin Olive Oil
8.  Salt
9.  Pepper


recipe:
1.  Prepare equal parts in volume the firm tofu, avacado, tomato, and cucmber.
2.  Cut tofu into 1/2" chunks, place onto plate, and microwave for 30-60 seconds until hot.
3.  Cut avocado and tomato into 1/2" chunks and place into bowl.
4.  Cut cucumber into a 1/4 moon and cut 1/4" slices.  Place into bowl.
5.  Pour out excess water from tofu, then lightly salt and pepper it.
6.  Lightly salt and pepper the vegetables then place tofu on top.
7.  Pour around 1-2 TBL of balsamic vinegar onto a small plate and add in an equal amount of extra virgin olive oil.  Add just a dab of honey (don't put too much honey).  Mix briefly with a fork.
8.  Taste and adjust the vinaigrette.  You want it to have an obvious sourness but not be too overpowering.  It should have a hint of sweetness with the oil to round it out and give it some richness.  Adjust it to try and reach this goal.
9.  Pour just a few teaspoons (you really don't need that much dressing) over the salad then gently mix without breaking the tofu or avocado.
10.  Serve and enjoy.