Grilled Tofu Mediterranean Chopped Salad

Finally we had a GREAT summery day here in mid-Michigan. Our first preview of the 80's without a cloud in the sky and merely a light warm breeze. I happily spent as much of the day outside as possible, enjoying every moment, even though it was comprised mostly of chores and yard work. Indeed, both my sister and I seemed to resemble lobsters in our cherry sunburns as we began to ponder a summery dish to make for dinner. Last weekend, we happened to pick up a block of tofu, so we decided to do some research and find something creative to do with it.

After much a-due, we came up with this light, crisp dish. We also happened to have a bit of steak that we added to the tofu (which also was good!) but the original way would be great as well. I thought it turned out pretty decent and am definitely going to keep it around for another hot summery evening! Hope you enjoy it as well!


Grilled Tofu:

1/4 c lemon juice
1 T olive oil
3 cloves garlic, minced
2 tsp oregano
1/2 tsp salt and pepper to taste
14 oz extra-firm tofu (preferably water packed)

Preheat grill. Mix and whisk ingredients in bowl. Reserve 2 T for basting.
Drain and rinse tofu-pat to dry. Cut into eight 1/2-inch-thick slices. Place in a shallow glass dish. Add marinade and turn to coat. Cover and refrigerate 30 min-8 hrs.
Make the Mediterranean Chopped Salad (see below).
Lightly oil the grill rack. Drain tofu and discard marinade. Grill over medium-high beat, basting occasionally. Grill for 3-4 minutes on each side or until lightly browned.

Mediterranean "Salsa":

2 medium tomatoes, diced
1 cup diced cucumber
1/4 cup chopped scallions
1/4 cup chopped fresh parsley
2 T extra-virgin olive oil
1 T white-wine vinegar
1/4 tsp salt and pepper to taste

Mix ingredients together.



Combine to serve:

Prepare lettuce and spread out on plate or bowl. Top lettuce with grilled tofu and mediterranean "salsa." Sprinkle with crumbled feta cheese and ENJOY!