Grilled Tofu with a Mediterranean Chopped Salad

• 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
• 2 medium tomatoes seeded and diced
• 1 cup cucumbers 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

1. Preheat grill.
2. Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl.
3. Reserve 2 tablespoons of this mixture for basting.
4. Drain and rinse tofu; pat dry.
5. Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish.
6. Add remaining marinade and turn to coat.
7. Cover and refrigerate for at least 30 minutes or for up to 8 hours.
8. Meanwhile, make Mediterranean Chopped Salad.
9. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate).
10. Drain the tofu, discarding marinade.
11. Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side.
12. Serve immediately, topped with the salad.
13. Mediterranean Chopped Salad:
14. Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix.
15. Serve within 1 hour.

lemon juice, olive oil, garlic, oregano dried, salt, black pepper, extrafirm, tomatoes, cucumbers, scallions, parsley, kalamata olives, olive oil, white wine vinegar, salt, black pepper

Taken from recipeland.com/recipe/v/grilled-tofu-mediterranean-chop-48935 (may not work)