1. Wrap tofu with paper towels and place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes; cut into 1-inch pieces.

2. Slice off ends of orange; place cut side down on cutting board. Slice down sides of orange to remove skin and white pith with a paring knife. Hold orange over large bowl; gently cut along sides of membranes to release each segment. Reserve orange segments; squeeze juice from orange membrane into same large bowl. Whisk in 1 tablespoon each vinegar and oil, 1½ teaspoons honey, ¼ teaspoon salt and orange zest. Add tofu and toss gently; let stand 30 minutes. Soak skewers in water 20 minutes.

3. Prepare outdoor grill for direct grilling over medium-high heat. Remove tofu from marinade with slotted spoon; whisk in mustard, ½ teaspoon salt, ¼ teaspoon pepper, and remaining 2 tablespoons vinegar, 1 tablespoon oil and 1½ teaspoons honey. Add fennel, fennel fronds and orange segments; toss. Makes about 3 cups.

4. Thread tofu onto skewers. Place skewers on hot grill rack; cover and cook 10 minutes or until grill marks appear and tofu is crisp, turning ¼ turn every 2½ minutes.

5. Serve fennel mixture topped with avocado, cashews and tofu skewers.

Chef Tip: Tofu skewers can also be grilled on the stovetop on a nonstick grill pan over medium-high heat.

• 1 skewer, 3/4 cup salad: Per serving
• 22 g (3g Saturated) Fat
• 0 mg Cholesterol
• 565 mg Sodium
• 24 g Carbohydrates
• 7 g Fiber
• 12 g Sugars
• 4 g Added Sugars
• 13 g Protein