Veggie Bowl with Marinated Tofu and Avocado | Avocados from Mexico

Ingredients

• Juice of half a lemon
• 30 ml (2 tbsp.) seasoned rice vinegar
• 10 ml (2 tsp.) maple syrup
• 1 small garlic clove, chopped
• 2 1/2 ml (½ tsp.) grated fresh ginger
• 5 ml (1 tsp.) soy sauce
• 80 ml (⅓ cup) oil
• 1 block of tofu (about ⅔ lb.), cubed
• 1 L (4 cups) cooked rice and/or quinoa, farro, beans, etc.
• 1 L (4 cups) greens (watercress, lettuce, arugula, etc.)
• 500 ml (2 cups) cherry tomatoes, quartered
• 3 mini cucumbers, sliced into rounds
• 6 radishes, sliced into rounds
• 250 ml (1 cup) green beans (or snow peas, etc.), blanched
• 2 carrots, sliced
• 2 avocados, peeled, pitted, and quartered