Summer Tomato Salad with Citrus Tofu
Submitted by: Courtney
1 (12-ounce) packages firm tofu, drained
1/3 cup freshly squeezed orange juice
1/3 cup freshly squeezed lemon juice
1/2 tsp salt
3 cups mixed greens (an assortment of frisee, radicchio, arugula, escarole and watercress)
8 large vine ripened tomatoes
2 TB balsamic vinegar (more or less to taste)
freshly ground black pepper to taste
To press the tofu: Slice the tofu into 1/4-inch thick slices. Place the tofu atop several layers of paper towels on a baking sheet. Cover the tofu with additional paper towels and then another baking sheet. Place something heavy on top of the baking sheet to weight it down, such as books or cans of food. Allow the tofu to drain for about 30 minutes. Replace the wet towels with dry ones and continue to press the tofu for another 30 minutes.
To marinate the tofu: Whisk the orange juice, lemon juice, and salt in a bowl to blend. Using a 23/4-inch diameter biscuit cutter, cut each piece of tofu into rounds. Carefully place the rounds in a shallow container with a tight-fitting lid. Pour the marinade over the tofu so that the tofu is immersed in the marinade. Cover and refrigerate for 2 to 4 hours or overnight.
To bake the tofu: Preheat the oven to 375°. Line a baking sheet with parchment paper. Place the tofu in a single layer on a baking sheet and bake for 8 to 10 minutes, do not brown. This tofu can be made up to two days in advance. Allow the tofu to reach room temperature, wrap and refrigerate.
To serve, place tofu atop mixed salad greens and tomato slices drizzled with balsamic vinegar and freshly ground black pepper.
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