Grilled Tofu with a Mediterranean Chopped Salad

40 minutes Prep: 10 minutes Cook: 10 minutes

193 calories per serving view nutrition facts

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1/4	cup	lemon juice
1	tablespoon	olive oil, extra-virgin
3	cloves	garlic	minced
2	teaspoons	oregano	dried
1	x	salt	to taste
1	x	black pepper	freshly ground to taste
14	ounces	tofu	extra-firm, water packed

Mediterranean chopped salad:
2	medium	tomatoes	seeded and diced
1	cup	cucumber	diced seedless
1/4	cup	scallions, spring or green onions	chopped
1/4	cup	parsley leaves	coarsely chopped fresh
1/4	cup	kalamata olives	pitted and coarsely chopped
2	tablespoons	olive oil, extra-virgin
1	tablespoon	white wine vinegar
1/4	teaspoon	salt
1	x	black pepper	to taste

Preheat grill.

Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl.

Reserve 2 tablespoons of this mixture for basting.

Drain and rinse tofu; pat dry.

Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish.

Add remaining marinade and turn to coat.

Cover and refrigerate for at least 30 minutes or for up to 8 hours.

Meanwhile, make Mediterranean Chopped Salad.

Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate).

Drain the tofu, discarding marinade.

Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side.

Serve immediately, topped with the salad.

Mediterranean Chopped Salad:

Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix.

Serve within 1 hour.

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Serving Size 193g

Amount per Serving

Calories 193 67% of calories from fat