The number of people that this dish serves will depend whether you are serving it as a first course or a main course for lunch or a light meal. Makes 2 -4 servings.
Since I strongly believe in using seasonal ingredients, I like to serve this recipe in spring and summer because of the tomatoes and fresh greens. This recipe also does not require any cooking, which makes it a perfect dish in the warmer months.
• 14 ounces medium firm tofu cut into 4 rectangles
• Kosher salt
• Freshly ground black pepper
• 1 cup ripe cherry tomatoes, halved
• Greens, any variety
• ¼ cup very loosely packed Italian parsley, finely chopped for a garnish
• 2 tablespoons low sodium soy sauce
• 3 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 2 teaspoons sesame oil
1. Cut the tofu into 4 pieces and dry thoroughly. Since tofu is stored in water, it must be dried with paper towels and sometimes requires quite a bit of paper. Season well on all sides with salt and pepper.
2. Whisk the dressing ingredients.
HOW TO SERVE
Place the greens on a plate; top with slices of tofu, then tomatoes. Pour the dressing over the greens and tofu and garnish with parsley.