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Preheat oven to 180 °C (350 °F).
Mix 30 mL (2 tbsp.) lemon juice, apple cider vinegar and salt in a shallow dish to make tofu marinade. Set aside.
Cut tofu into 8 slices. Cut each slice in half. Place tofu in marinade. Set aside.
Line a large baking sheet with parchment paper. Tear pitas into pieces. Spread out on baking sheet and bake for 10 minutes or until golden brown.
Mix mint, 45 mL (3 tbsp.) lemon juice, maple syrup, Dijon mustard and garlic in a food processor or hand blender container. Blend until smooth. Gradually add 60 mL (¼ cup) olive oil. Set aside.
In a large bowl, mix lettuce, cherry tomatoes, cucumbers, pepper and green onions. Set aside.
Heat 15 mL (1 tbsp.) oil in a large skillet over medium-high heat. Remove tofu from marinade and brown in the skillet for about 2 minutes on each side.
Add mint dressing and pita chips to salad. Garnish with tofu and serve.
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