1. Make the Dressing:

In a small bowl, combine the tahini, water, lemon juice, crushed garlic, and salt.

Whisk until smooth and creamy. If the dressing is too thick, add a little more water, a teaspoon at a time, until it reaches your desired consistency. Set aside.

2. Prepare the Tofu:

In a shallow dish, mix together the cornstarch, garlic powder, paprika, salt, and black pepper.

Cut the tofu into ½-inch cubes. Toss the tofu cubes in the cornstarch mixture until they’re evenly coated.

Heat the olive oil in a non-stick pan over medium-high heat. Add the coated tofu and fry for 12 minutes, flipping every 2-3 minutes, until golden brown and crispy on all sides.

Remove the tofu from the pan and set aside.

3. Assemble the Salad:

In a large salad bowl, combine the lettuce, cucumber, cherry tomatoes, corn, and spring onions.

4. Add the Tofu and Dressing:

Gently fold the crispy tofu into the salad.

Pour about half of the dressing over the salad and toss to coat.

5. Add Avocado and Serve:

Add the sliced or diced avocado to the salad just before serving. This will prevent it from browning.

Toss the salad one more time. Adjust the seasoning if needed (add more salt, pepper, or lemon juice to taste).

Serve immediately with the remaining dressing on the side. Enjoy this delicious and healthy salad!