Before starting, wash and dry all produce. Heat a large non-stick pan over medium-low heat.When hot, add almonds, 1 tbsp (2 tbsp) sugar and 1/2 tbsp (1 tbsp) water to the dry pan. Toast, stirring often, until almonds are golden-brown and coated in caramel glaze, 3-4 min.Carefully arrange almond pralines on a plate in a single layer. (NOTE: Be careful; caramel will be hot! Do not touch pralines until cool.)Sprinkle a pinch of salt over top.

Meanwhile, pat tofu dry with paper towels. Cut in half, parallel to the cutting board. (NOTE: You will have 2 square tofu "steaks" per block.) Season with garlic salt and pepper.When almond pralines are done, reheat the same pan over medium.When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan fry until golden, 2-3 min per side.

While tofu cooks, core, then cut apple into 1/2-inch pieces.Add vinegar, blueberry jam, mustard, 1 tsp (2 tsp) water and 2 tbsp (4 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.When tofu is done, add spring mix to a large bowl. Drizzle half the blueberry vinaigrette over top, then toss to coat.

Thinly slice tofu.Divide salad between plates. Top with apples, then tofu. Drizzle remaining blueberry vinaigrette over top. Sprinkle with almond pralines.