Salad
1 14-oz block of firm to extra firm tofu, pressed
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 clove of garlic, minced
1/2 cup fresh basil (or other herbs)
salt and pepper
8 cups salad greens for 4 people
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 cup cooked chickpeas
1 cup cooked quinoa
3 medium tomatoes, cut into wedges
1/3 cup of pine nuts (toasted if you like), (optional)
Prep:
1. Cut the pressed tofu into 4 big squares about 1/2 inch thick each; arrange tofu pieces in a large dish.
2. Pour balsamic vinegar and oil on top, sprinkle with salt and pepper, scatter chopped garlic and herb on top.
3. Marinate about 30 minutes, gently flipping the pieces of tofu around every once in a while.
4. Preheat grill to medium-high.
1. Place tofu pieces onto the grill; cook about 4 minutes each side or until good char marks appear and tofu is browned to your liking.
2. Remove from the grill and set aside.
3. Toss salad greens with the olive oil, balsamic vinegar, salt and pepper in a large bowl.
Serve:
1. Divide greens evenly among 4 plates.
2. Distribute chickpeas, quinoa, pine nuts (if using) and tomatoes amongst the 4 plates as well.
3. Cut tofu slabs into triangles and arrange on top of salads. Serve.