Mediterranean Tofu
- Two 16-ounce tubs firm tofu
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 2 cups finely diced tomatoes
- 1/4 cup oil-packed sun-dried tomatoes, cut into strips, with a little of their oil
- 2 tablespoons lemon juice, or to taste
- Salt and freshly ground pepper to taste
- Fresh basil leaves, cut into strips
- Cut each block of tofu into 6 equal slabs.
- Blot well between layers of clean tea towels or paper towels.
- Heat 1 tablespoon of the oil in a griddle or extra-wide skillet.
- Arrange the slabs of tofu in a single layer and cook over medium-high heat until golden on both sides, 5 to 7 minutes per side.
- Meanwhile, heat the remaining tablespoon of oil in a smaller skillet.
- Add the garlic and saute over low heat until golden.
- Add the fresh and dried tomatoes and lemon juice.
- Cook over medium heat until the fresh tomato has just softened and is heated through, about 2 minutes.
- Season with salt and pepper.
- To serve, fan out 3 slices of tofu on each plate and spoon some of the tomato-garlic sauce over them.
- Top each serving with a few strips of basil, then serve at once.
- For a light summer meal, this dish goes nicely with a substantial salad.
- Try it with either Herb Garden Couscous and Black Bean Salad (page 164) or Spinach, Artichoke, and Chickpea Salad (page 156).
- Good pastas to pair this with include Pasta Twists with Cauliflower and Spinach (page 126) and Creamy Pasta with Asparagus and Peas (page 128).
- To complete the meal with few or no further recipes, serve with a bountiful green salad of your choice or one of the Recipe Not Required suggestions for mixed greens salads on page 192; add fresh bread and corn on the cob to complete the meal.
- Calories: 415
- Total Fat: 25g
- Protein: 38g
- Carbohydrates: 19g
- Fiber: 7g
- Sodium: 80mg
tubs, extra virgin olive oil, garlic, tomatoes, tomatoes, lemon juice, salt, fresh basil
Taken from www.epicurious.com/recipes/food/views/mediterranean-tofu-390426 (may not work)