Summer Tomato Salad with Citrus Tofu
Submitted by: Courtney
Tofu Marinade
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
Salad
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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