• Before starting, preheat the oven to 425˚F.
• Wash and dry all produce.
• To a small bowl, add half the mustard, half the Smoked Paprika-Garlic Blend (use all for 4 servings) and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.

• Pat tofu dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches if needed.)
• Cook 1-2 min per side, until golden.
• Remove from heat.
• To a parchment-lined baking sheet, transfer tofu, then spread mustard glaze (from step 1) evenly on top.
• Roast in the middle of the oven for 6-8 min, until golden. 

• Meanwhile, core, then cut apple into 1/4-inch slices.
• Using a rolling pin or a heavy-bottomed pan, gently crush crispy shallots in their package until broken into fine crumbs.

• To a large bowl, add vinegar, remaining mustard, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine.

• Thinly slice tofu.
• To the bowl with dressing (from step 4), add apples and spring mix, then toss to coat.
• Divide salad and tofu between plates.
• Sprinkle feta and crispy shallot crumbs over salad, then sprinkle salad topping mix over everything. 

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and cook tofu the same way the recipe instructs you to season and cook chicken, decreasing roasting time to 6-8 min, until golden.

Plate tofu in the same way the recipe instructs you to plate the chicken.