1. Drain the tofu and wrap it in paper towels and place it under a plate or a few books in order to all the excess water to escape. Let it sit while preparing the other ingredients.
2. Preheat the oven to 450 degrees.
3. While the oven is preheating, place the cubed potatoes into a large mixing bowl. Add the olive oil, salt, dried basil and black pepper. Mix until each potato has a coating of olive oil and spices. Pour the potatoes onto a baking sheet covered with aluminum foil. Bake for 10 minutes. Stir the potatoes and bake another 10 minutes.
4. After the potatoes go into the oven, make the vinaigrette. Add the red wine vinegar, balsamic vinegar, minced garlic, grated tomato, olive oil, basil, salt, agave and black pepper to a small mixing bowl. Whisk until combined.
5. Next, cube the tofu into bite sized pieces. Add the tofu and ½ cup of tomato-basil vinaigrette into a bowl to all the tofu to marinate. Let it sit for at least 10 minutes. After 10 minutes, heat 1 tbs of olive oil over medium-high heat in a large, nonstick pan. Add the tofu, and fry until brown on both sides, about 10 minutes.

To Assemble:

1. Add 1 cup of mixed greens (really pack it in there) to a salad bowl. Next, layer on ½ cup of potatoes and 1/3 cup of tofu. Place 4 slices of tomato and ¼-1/2 of an avocado on top. Drizzle with the lovely tomato-basil vinaigrette. ENJOY!