Grilled Tofu with a Mediterranean Chopped Salad
.
Yield
4 servingsPrep
10 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | 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 |
cucumbers
diced seedless |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
parsley leaves
coarsely chopped fresh |
|
| ¼ | cup |
kalamata olives
pitted and coarsely chopped |
*
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
white wine vinegar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
lemon juice
|
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 3 | cloves |
garlic
minced |
|
| 1E+1 | ml |
oregano
dried |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 404.6 | ml/g |
tofu
extra-firm, water packed |
|
| Mediterranean chopped salad: | |||
| 2 | medium |
tomatoes
seeded and diced |
|
| 237 | ml |
cucumbers
diced seedless |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 59 | ml |
parsley leaves
coarsely chopped fresh |
|
| 59 | ml |
kalamata olives
pitted and coarsely chopped |
*
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
white wine vinegar
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
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 ½-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.
