Grilled Tofu with Mediterranean Chopped Salad
Grilled Tofu
Ingredients- 1/4 cup lemon juice
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 14 ounces extra-firm tofu, preferably water-packed
- Mediterranean Chopped Salad, (recipe follows)
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 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
Ingredients
- 2 medium tomatoes, seeded and diced
- 1 cup diced seedless cucumber, (1/4 medium)
- 1/4 cup chopped scallions
- 1/4 cup coarsely chopped fresh parsley
- 1/4 cup Kalamata olives, pitted and coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
Directions
- 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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