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.
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.
1 1/2 cups salad & 2 pieces tofu
549 calories; protein 17.6g; carbohydrates 23g; dietary fiber 5.1g; sugars 6.8g; fat 43.8g; saturated fat 6.6g; cholesterol 55.1mg; vitamin a iu 1375.7IU; vitamin c 28.4mg; folate 67mcg; calcium 441.5mg; iron 3.9mg; magnesium 65.2mg; potassium 586.8mg; sodium 641.4mg.
1/2 starch, 2 vegetable, 1 1/2 medium fat protein, 1/2 high fat protein, 7 fat