Grilled Tofu with a Mediterranean Chopped Salad

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.