A hot day, a big bunch of basil, and some great local tomatoes—all these came together a few summers ago to inspire a Mediterranean-flavored twist for tofu. This is a splendid main dish for warm summer evenings.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cut each block of tofu into 6 equal slabs. Blot well between layers of clean tea towels or paper towels.
Step 2
Heat 1 tablespoon of the oil in a griddle or extra-wide skillet. Arrange the slabs of tofu in a single layer and cook over medium-high heat until golden on both sides, 5 to 7 minutes per side.
Step 3
Meanwhile, heat the remaining tablespoon of oil in a smaller skillet. Add the garlic and sauté over low heat until golden. Add the fresh and dried tomatoes and lemon juice. Cook over medium heat until the fresh tomato has just softened and is heated through, about 2 minutes. Season with salt and pepper.
Step 4
To serve, fan out 3 slices of tofu on each plate and spoon some of the tomato-garlic sauce over them. Top each serving with a few strips of basil, then serve at once.
menu suggestions
Step 5
For a light summer meal, this dish goes nicely with a substantial salad. Try it with either Herb Garden Couscous and Black Bean Salad (page 164) or Spinach, Artichoke, and Chickpea Salad (page 156).
Step 6
Good pastas to pair this with include Pasta Twists with Cauliflower and Spinach (page 126) and Creamy Pasta with Asparagus and Peas (page 128).
Step 7
To complete the meal with few or no further recipes, serve with a bountiful green salad of your choice or one of the Recipe Not Required suggestions for mixed greens salads on page 192; add fresh bread and corn on the cob to complete the meal.
nutrition information
Step 8
Calories: 415
Step 9
Total Fat: 25g
Step 10
Protein: 38g
Step 11
Carbohydrates: 19g
Step 12
Fiber: 7g
Step 13
Sodium: 80mg
