Fiddlehead and Tofu Salad with Balsamic

In a bowl, mix all the Tofu marinating ingredients. Cut the tofu block into small triangles about 1 cm thick. Add the tofu to the mixture and coat well. Set aside.

Clean the fiddleheads dry, then rinse under water. Fill a pot with water and bring to a boil. Blanch the fiddleheads for 1 minute. Remove and drain. Bring a fresh pot of water to a boil. Blanch the fiddleheads a second time for 1 minute. After these steps, the toxins will be fully eliminated. Remove and drain.

Melt 1 tablespoon of butter in a non-stick skillet. Sauté the fiddleheads over medium-high heat for 6 minutes. Season with salt and pepper. Transfer to a plate (avoid a bowl so the warm tofu doesn't get soggy).

In the same skillet over medium heat, heat a drizzle of oil and add the tofu pieces. Cook each side until well browned. Set aside on a plate.

Toast the pumpkin seeds in a skillet over medium-low heat for 3–4 minutes, stirring.

Prepare the remaining ingredients.

Toss together the cooled fiddleheads, cucumber, green onions and pumpkin seeds. Arrange on a serving plate. Add the tofu.

Drizzle with dressing, sprinkle with nutritional yeast and seaweed, and serve.

Season with salt and pepper.