Grilled Tofu with a Mediterranean Chopped Salad
Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl. Reserve 2 tablespoons of this mixture for basting.
Drain and rinse tofu; pat dry. Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish. Add remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes or for up to 8 hours.
Meanwhile, make Mediterranean Chopped Salad.
Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Drain the tofu, discarding marinade. Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side (see Tip). Serve immediately, topped with the salad.
To make grill marks on the tofu, rotate it 90° halfway through grilling for a cross-hatch pattern.
1 vegetable 1 medium-fat meat 2 fat (mono) For Chopped Salad 1 vegetable 2 fat (mono)