Arugula Salad With Tofu Croutons

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1/4 cup balsamic vinegar

1 Tbs. Dijon-style mustard

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 cup olive oil

6 oz. firm tofu, cut into 1-inch cubes

1 small red onion, sliced

3 bunches arugula, washed and dried

1 cup sliced domestic mushrooms

1 medium-sized cucumber, peeled, seeded and sliced

1 pint cherry tomatoes, halved

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