Spinach Salad with Tofu | VegNews

Ingredients

• 1/3 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon vegetarian Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/8 teaspoon Tabasco (optional)
• Salt and freshly ground black pepper
• 6 to 8 cups fresh baby spinach
• 8 ounces baked tofu, cut into 1/2-inch-wide by 1/4-inch-thick slices
• 1 9 ounce jar marinated artichoke hearts, drained
• 1/4 cup pitted black olives
• 1 cup cherry tomatoes, halved