Mediterranean Salad with Clementines, Fennel and Olives

• 1 lb. extra-firm tofu, drained and cut into 1-inch-thick slices
• 1 1/2 Tbs. fresh lemon juice
• 1/2 tsp. coarse (kosher) salt
• 1/4 tsp. freshly ground pepper
• 1 Tbs. plus 1 tsp. olive oil
• 1 Tbs. herbes de Provence
• 3 clementines or small seedless oranges
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 tsp. fresh lemon juice
• 2 small fennel bulbs, halved, cored and cut into very thin strips
• 1/4 cup good-quality olives, such as kalamata

1. To make grilled tofu: Prepare grill.
2. Sprinkle tofu with lemon juice, salt and pepper, then brush with oil.
3. Place on grill and cook until grill marks appear, turning once, about 6 minutes per side.
4. Transfer to cutting board and cut into 1-inch cubes.
5. Sprinkle with herbes de Provence and set aside.
6. Squeeze juice from 1 clementine into large bowl.
7. Whisk in oil, parsley and lemon juice; season with salt and freshly ground pepper to taste.
8. Peel and section remaining clementines; add to vinaigrette in bowl along with fennel strips, olives and grilled tofu cubes.
9. Toss gently to combine and serve.

extrafirm tofu, lemon juice, coarse, freshly ground pepper, olive oil, herbes, clementines, extravirgin olive oil, parsley, lemon juice, fennel bulbs, olives

Taken from www.vegetariantimes.com/recipe/mediterranean-salad-with-clementines-fennel-and-olives/ (may not work)