Tofu definitely benefits from a marinade, in this case lemon juice, olive oil and fresh herbs. In this vegetarian salad recipe, the tofu is pressed first, which concentrates its subtle soy flavor and improves the texture by removing some of the water. But what really makes this recipe special is the Parmesan cheese crust that transforms the tofu into a soft, cheesy crouton.

Bruce Aidells
Source: EatingWell Magazine, September/October 2017

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Recipe Summary

active:
45 mins
total:
3 hrs 45 mins
Servings:
4
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Ingredients

Crispy Tofu
Salad

Directions

Instructions Checklist
  • To marinate tofu: Cut tofu crosswise into 8 equal pieces and press for 1 to 4 hours (see Tips).

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  • Combine 2 tablespoons oil, 1/4 cup lemon juice, 2 tablespoons basil, 2 teaspoons oregano, 1 teaspoon pepper and 1/8 teaspoon salt in a 9-by-13-inch glass or ceramic baking dish. Add the pressed tofu and turn to coat. Cover and refrigerate for at least 2 hours and up to 24 hours, turning from time to time.

  • To prepare salad: Toss tomatoes, onion, olives, 2 tablespoons basil, 1 teaspoon oregano, oil, vinegar, lemon juice, pepper and salt in a large bowl. Set aside, tossing occasionally.

  • To cook tofu: Discard the marinade and pat the tofu dry. Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan and panko in a third shallow dish. Dredge the tofu in the flour, shaking off excess, then dip in egg, shaking off excess, then dredge in the cheese mixture, pressing to coat.

  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Add half the tofu, reduce heat to medium and cook, turning once, until browned, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining 1 tablespoon oil and tofu.

  • Transfer the salad to a serving bowl. Top with the tofu and the remaining 1 tablespoon basil and 1 teaspoon oregano.

Tips

To make ahead: Marinate tofu (Steps1-2) for up to 1 day.

Tips: Bright-green Castelyetrano olives have a firm, buttery texture with a mild, sweet taste. From Sicily and ubiquitous in Italy, they're increasingly available stateside. Look for them in well-stocked supermarkets. To press tofu: Cut a 14- to 16-ounce block of tofu crosswise into 8 equal pieces. Place a clean kitchen towel on a baking sheet. Place the tofu on the towel in a single layer; cover with another towel. Place another baking sheet on top and weight it with two 28-ounce cans. Let stand for 1 to 4 hours.

Nutrition Facts

549 calories; protein 17.6g 35% DV; carbohydrates 23g 7% DV; dietary fiber 5.1g 20% DV; sugars 6.8g; fat 43.8g 67% DV; saturated fat 6.6g 33% DV; cholesterol 55.1mg 18% DV; vitamin a iu 1375.7IU 28% DV; vitamin c 28.4mg 47% DV; folate 67mcg 17% DV; calcium 441.5mg 44% DV; iron 3.9mg 22% DV; magnesium 65.2mg 23% DV; potassium 586.8mg 16% DV; sodium 641.4mg 26% DV.