Rainbow Salad with Crispy Tempeh

Ingredients

• 1 orange 5 ounces
• (5 cups) baby arugula
• ¼ cup Quick Ginger-Sesame Vinaigrette (this page), divided
• 1 (15-ounce) can diced beets, rinsed and patted dry
• 6 ounces cherry or grape tomatoes, halved
• 1 recipe Garlicky Tempeh Crumbles (this page) (can substitute Pan-Seared Tofu- see below)
• ½ avocado, cut into ½-inch pieces 4 radishes, trimmed, halved, and sliced thin
• 2 tablespoons crumbled plant-based feta cheese
• Cut away peel and pith from orange. Holding fruit over bowl, use paring knife to slice between membranes to release segments.
• If desired, make it a bowl and serve salad over rice or other grain
• 7 ounces soft, firm, or extra-firm tofu, cut into ¾-inch pieces
• ¼ teaspoon table salt
• ⅛ teaspoon pepper
• 1 teaspoon extra-virgin olive oil