• 35 ounce extra firm tofu cut into bite-size cubes and drained

For the marinade:

• 4 tablespoon tamari sauce more or less to taste or dietary preference
• 3 tablespoon avocado oil
• 1 tablespoon garlic finely chopped
• 1 tablespoon fresh ginger finely chopped
• 2 tablespoon green onion thinly sliced

To finish:

• 2 teaspoon sesame oil

• 2 each English cucumber
• 4 pound tomato chopped
• 4 each Fresno chile or for 10 servings 1 red bell pepper, stemmed and seeded
• 2 ounce red onion peeled
• 4 clove garlic peeled
• 6 tablespoon extra virgin olive oil
• 4 tablespoon sherry vinegar or red wine viniger, Start with less and adjust to taste, don't over do the vinegar
• 2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fresh cilantro chopped plus more for garnish

Optional Garnishes

• cucumber chopped
• cherry tomato
• fresh cilantro or other fresh herbs
• freshly ground black pepper
• extra virgin olive oil drizzle

• 2 pound white mushroom
• ⅓ cup extra virgin olive oil
• 1 teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup fresh lemon juice freshly squeezed
• ½ cup orange juiced freshly squeezed
• 2 tablespoon pickled jalapeno small can in the Mexican aisle
• ½ cup fresh cilantro chopped
• ½ red onion thinly sliced
• 1 red bell pepper diced
• ½ cup fresh chive chopped or green onion