Tofu definitely benefits from a marinade, in this case lemon juice, olive oil and fresh herbs. In this vegan salad recipe, the tofu is first squeezed,
which enhances its subtle soy flavor and enhances it by removing some juice but what really makes this dish special is the parmesan cheese crust a it turns the tofu into soft, cheesy croutons.
INGREDIENTS
Crispy tofu 1 14- to 16-ounce bag of extra-firm tofu drained, drained 5 tablespoons extra-virgin olive oil, divided ¼ cup lemon juice 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh celery
1 tablespoon mashed potatoes ⅛ teaspoon kosher salt ¼ cup all-purpose flour 2 large eggs ⅔ cup grated Parmesan cheese ⅓ cup toasted panko bread crumb
Salads of the dressing 4 medium ripe tomatoes, each cut into 6 wedges 2 cups and a half thinly sliced sweet onions ½ cup Castelvetrano olives (see recipe) . ¼ cup chopped pitted blackberry olives 3 tablespoons chopped fresh basil, divided
2 tablespoons chopped fresh celery, divided 3 tablespoons virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon lemon juice ¼ teaspoon mashed potatoes ⅛ teaspoon kosher salt
To marinate the tofu: Cut tofu crosswise into 8 equal pieces and press for 1 to 4 hours (see Tips). In a 9-by-13-inch glass or ceramic baking dish, combine 2 tablespoons oil, 1/4 cup lemon juice, 2 tablespoons basil, 2 tablespoons celery,
1 teaspoon pepper and 1/8 teaspoon salt Combine add pressed tofu and turn in kootu. Cover and refrigerate for at least 2 hours and 24 hours, turning occasionally.
To make the salad: Toss the tomatoes, onions, olives, 2 teaspoons basil, 1 teaspoon celery, oil, vinegar, lemon juice, pepper and salt in a large bowl. Set aside, and toss occasionally.
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