Tomato & onion salad with crispy tofu
Enjoy a symphony of flavors in this refreshing tomato and onion salad topped with crispy tofu. A perfect balance of textures and tastes in every bite.
Ingredients:
- 1 14- to 16-ounce package extra-firm water-packed tofu, drained
- 5 tablespoons extra-virgin olive oil, divided
- ¼ cup lemon juice
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1 teaspoon ground pepper
- ⅛ teaspoon kosher salt
- ¼ cup all-purpose flour
- 2 large eggs
- ⅔ cup grated Parmesan cheese
- ⅓ cup whole-wheat panko breadcrumbs
- 4 ripe medium tomatoes, each cut into 6 wedges
- 2 cups halved and thinly sliced sweet onion
- ½ cup Castelvetrano olives (see Tips)
- ¼ cup chopped pitted Kalamata olives
- 3 tablespoons chopped fresh basil, divided
- 2 teaspoons chopped fresh oregano, divided
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 tablespoon lemon juice
- ¼ teaspoon ground pepper
- ⅛ teaspoon kosher salt
Instructions:
- For preparing the marinated tofu: Slice the tofu horizontally into 8 even pieces and let it drain for 1 to 4 hours. Combine 2 tablespoons of oil, 1/4 cup of lemon juice, 2 tablespoons of chopped basil, 2 teaspoons of dried oregano, 1 teaspoon of pepper, and a pinch of salt in a 9-by-13-inch glass or ceramic baking dish. Place the drained tofu in the mixture and ensure it is evenly coated. Cover the dish and place it in the refrigerator for at least 2 hours, but it’s even better if marinated for up to 24 hours, flipping the tofu occasionally.For preparing the salad: Mix together tomatoes, onions, olives, 2 tablespoons of chopped basil, 1 teaspoon of dried oregano, oil, vinegar, lemon juice, pepper, and salt in a large bowl. Keep it aside and mix it occasionally.For cooking the tofu: Remove the tofu from the marinade and pat it dry. Put flour in a dish, beat the eggs lightly in another dish, and mix Parmesan cheese with panko in a third dish. Dredge the tofu in flour, then in the egg, and finally coat it with the cheese mixture. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat until it shimmers. Cook half of the tofu, turning it once, until it is golden brown on both sides, which should take between 2 to 4 minutes per side. Transfer the cooked tofu to a plate lined with paper towels. Repeat this process with the remaining 1 tablespoon of oil and tofu.Place the prepared salad in a serving bowl and top it with the cooked tofu and sprinkle the remaining 1 tablespoon of basil and 1 teaspoon of oregano before serving.
Summary:
- Calories: 1670 kcal
- Fat: 121 g
- Protein: 93 g
- Carbs: 61 g
- Potassium: 1035 mg
- Magnesium: 237 mg