Bring a small pot with quinoa, a pinch of salt, and 1 cup of water to a boil. Cover, reduce heat to low, and cook for 14-17 minutes, or until tender and water is absorbed. Remove quinoa from pot and place in a bowl to cool.

While quinoa is cooking, heat a medium pan over medium-high heat. Drain water from the tofu and slice into ¾" cubes. Season tofu with a pinch of salt and pepper. When pan is hot, add 1 Tbsp. olive oil and tofu. Cook for 6-10 minutes, turning cubes occasionally, until tofu is golden brown. Remove tofu from pan and let cool for 5 minutes before plating.

Throughly rinse produce and pat dry. Drain and rinse the black beans. Slice radishes into thin rounds. Halve grape tomatoes. Pit and remove avocado meat from skin. Slice one half of avocado lengthwise into ⅛" slices and leave other half whole.

Place the unsliced half of the avocado into a mixing bowl. Add seasoned rice wine vinegar. Smash and then whisk until smooth, adding 1 Tbsp. of water at a time (up to 3 Tbsp. total) until creamy, pourable consistency is achieved. Season with a pinch of salt and pepper. Pour dressing into a small bowl if plating on a single large platter for two (recommended) or divide into two small ramekins if plating 2 individual salads.

Arrange all the components including arugula of the salad artfully on a platter or two large plates. Place the dressing in the middle and arrange the sliced half of the avocado on the plate as garnish. Sprinkle with sea salt and drizzle salad components with a little extra virgin olive oil, as desired. Now you (and your guest) can dig in, serving yourself as much of each salad component as you’d like!