Getting bored with regular green salads? Toss things up with a fresh spring salad packed with flavor and protein to keep you full and energized. Tofu is a versatile and easy-to-make protein source that adds texture to this flavorful salad. A light lemon-herbed dressing perfectly suits a combination of favorite garden veggies. Given the hearty nature of this salad, it travels well and makes great leftovers. Packed with antioxidants and anti-inflammatory benefits, be sure to include this simple, tasty salad as a side dish at your next dinner or picnic. Because of the marinating, cooking and cooling time in this recipe, consider making the tofu ahead of time and simply adding it to the veggie salad when ready to serve.
1 block (14 oz.) firm tofu, pressed and ½ inch cubed
¼ cup olive oil
2 Tbs. freshly squeezed lemon juice
½ tsp. dried oregano
¼ tsp. dried basil
¼ tsp. garlic salt
¼ tsp. freshly ground black pepper
2 tsp. sesame oil
1 cup (1 pint container) halved cherry tomatoes
1 medium cucumber, peeled and cubed
½ cup chopped red onion
1 can (4 oz.) sliced black olives, drained
1. Place tofu cubes in a medium mixing bowl. In a separate small mixing bowl, whisk olive oil, lemon juice, oregano, basil, garlic salt and pepper. Set 2 Tbs. of dressing aside. Pour over tofu and marinate for 1 hour in the refrigerator. Preheat oven to 350 degrees.
2. Pour sesame oil in the bottom of a glass baking pan, add marinated tofu and any additional marinade liquid and bake for 30 minutes, flipping tofu half way through baking time. Set aside and cool completely. In a large serving bowl, combine tofu cubes, tomatoes, cucumber, red onion and olives. Pour 2 Tbs. dressing previously set aside over salad and toss gently before serving cold.