• 3 pound asparagus trimmed
• 1/3 cup extra virgin olive oil
• 2 tablespoon lemon zest grated
• 3 clove garlic minced
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

• 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

The Vinaigrette

• 6 tablespoon extra virgin olive oil
• 4 tablespoon apple cider vinegar
• 2 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

The Salad

• 16 ounce fresh spinach
• 4 rib celery sliced
• 3 Honeycrisp apple or Granny Smith or other tart apple, cored and sliced
• 2 cup pomegranate seeds
• 8 ounce feta cheese crumbled or cubed, for vegan use vegan cheese or omit the cheese
• 1 cup walnuts toasted and coarsely chopped

• 3 pound cod fillet Thick sturdier white fish like rockfish, cod or snapper, seabass or halibut work best
• 15 ounce canned chickpeas
• 1 cup red onion thinly sliced
• 1 red bell pepper seeded and cut into stripes
• 2 tablespoon garlic minced
• 1/4 cup extra virgin olive oil
• 2 tablespoon tomato paste
• 1 1/2 tablespoon smoked paprika Or replace with sweet paprika if you don't like the smoked flavor
• 1/2 teaspoon cayenne pepper or more if you like extra heat
• 2 teaspoon ground ginger
• 1 tablespoon ground cumin
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper or more if you like extra heat
• 1 cup water
• 28 ounce canned crushed tomatoes
• 1/4 cup fresh cilantro chopped
• 1/4 cup fresh mint chopped