• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce. 
• Heat a large non-stick pan over medium-high.
• Pat tofu 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 with salt, pepper and Applewood Smoke Spice, then flip to coat.

• When the pan is hot, add 1 tbsp oil, then tofu. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.)
• Pan-fry for 1-2 min per side, until golden.
• To a parchment-lined baking sheet, transfer tofu.
• Roast in the top of the oven for 6-8 min, until golden.

• Meanwhile, peel, then mince or grate garlic.
• Cut tomato into 1/2-inch pieces.
• Drain pickles, reserving brine. Finely chop 2 tbsp (4 tbsp) pickles, then thinly slice remaining pickles.

• To a small bowl, add half the cream cheese (use all for 4 servings), chopped pickles, half the mayo and 1/2 tsp (1 tsp) garlic. (NOTE: Like it garlicky? Add more garlic!) 
• Season with salt and pepper, then stir to combine.

• To a large bowl, add mustard, remaining mayo, 1 tbsp (2 tbsp) pickle brine, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine.
• When tofu is done, to the large bowl with vinaigrette, add tomatoes, spinach and sliced pickles. Toss to combine.

• Thinly slice tofu.
• Divide salad between plates. Top with tofu and croutons.
• Dollop dill pickle cream over tofu.

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 tofu the same way the recipe instructs you to season chicken.

Sear and roast tofu in the same way the recipe instructs you to sear and roast chicken, decreasing roasting time to 6-8 min, until golden.

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