It’s no surprise that tofu brings protein to the party, but artichokes are also a good source:
Preheat oven to 450°F with rack positioned 8 inches from heat source. Cut tofu into 3/4-inch cubes; pat with paper towels until very dry. Pat artichokes with paper towels until very dry.Arrange tofu and artichokes on a rimmed baking sheet. Drizzle with 3 tablespoons of the oil; stir gently to coat. Sprinkle with pepper and 1/4 teaspoon of the salt. Roast in preheated oven 10 minutes. Increase oven temperature to broil ; broil until mixture is golden brown, 5 to 8 minutes. Remove from oven.
Core and thinly slice fennel bulb lengthwise to measure 3/4 cup. Slice off top and bottom of grapefruit. Standing it on one end, slice off peel and white pith. Working over a bowl to catch the juice, slice segments from the membrane. Set segments aside. Squeeze additional juice from grapefruit into bowl, if needed, to measure 3 tablespoons total.Add honey and remaining 3 tablespoons oil and 1/4 teaspoon salt to grapefruit juice in bowl; whisk until combined.
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