Lemon Grilled Tofu with Mediterranean Chopped Salad

To make the salad, take the seeds out of the tomatoes and cucumbers and chop them into bite size pieces. Then add the parsley, scallions and Kalamata olives. Add the olive oil, white wine vinegar, salt and pepper, toss lightly, cover and refrigerate for 30 minutes.

In a shallow bowl, whisk the tofu marinade ingredients (lemon juice, olive oil, garlic, oregano, salt and pepper). Stand the tofu up and cut lengthwise into 4 (1/2-inch) cutlet pieces. Place in the marinade, coat each side, cover and let refrigerate for 15 minutes.

Get your grill pan (or grill if you’re doing this outdoors) screaming hot over medium-high or high heat. You can use some nonstick spray if you like. Place each piece of tofu on the pan and grill on each side for 5-6 minutes. You want to make sure you get those pretty grill marks!

Serve with the chopped salad and enjoy!

Serves 4.