Quinoa Salad with Tangerine Balsamic Tofu and Cinnamon Vinaigrette

Ingredients

• 4 tablespoons balsamic vinegar, divided
• 1 tablespoon soy sauce
• 2 tablespoons olive oil, divided
• 1 tablespoon honey
• 1 teaspoon water
• 1/4 teaspoon freshly ground black pepper
• 1 tangerine, cut in half
• 1 (14-ounce) container of extra-firm tofu, pressed, drained, and cut into small cubes
• 1 teaspoon cinnamon
• 3 cups cooked quinoa (about 1 cup dry)
• 1 Granny Smith apple, chopped into bite-sized pieces
• 1/2 cup dried cranberries
• 1/3 cup sunflower kernels

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