BARBECUED TOFU AND CORN SALAD WITH CILANTRO VINAIGRETTE

vinaigrette:
1 c. cilantro leaves
1/2 c. vegetable oil
1/4 c. lime juice
1/4 c. orange juice
1 tbsp. agave nectar or honey
2 cloves garlic, minced

salad:
1-16 oz. pkg tofu, cut into 1/2" thick slices
1/2 c. barbecue sauce
1 c. frozen corn kernels, thawed
1 c. canned pinto beans, rinsed and drained
1/3 c. bell pepper, diced
1 med. head romaine lettuce, torn

process vinaigrette ingredients in a blender until smooth. season with salt and pepper.

for the salad: heat grill pan to med-high. brush tofu on both sides with barbecue sauce, and grill or sear 3-4 minutes per side. cool, and cut into cubes.

toss lettuce, corn, beans, and bell peppers with vinaigrette. add tofu just before serving and toss (very) gently to combine.