Roasted Shallot, Dried Fruit and Soy Fritter Salad

Yield: 8 servings
12 oz. firm tofu, drained, patted dry, cut
into 1-inch-thick slices
1⁄2 cup tamari
1⁄4 cup plump organic raisins
1⁄4 cup sun dried tomatoes
1 shallot, minced
1 tsp. fresh ginger, peeled, minced
1 garlic clove, minced
1 egg
1⁄4 cup soy flour (reserve 2 Tbsps.)
1⁄4 cup soybean oil
Vinaigrett e:
2 shallots
1 Tbsp. vinegar (balsamic or cider)
4 Tbps. extra virgin olive oil
1 Tbsp. salt
Sala d:
4 cups mixed

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