Grilled Tofu With A Mediterranean Choppped Salad

Tofu is low in cholesterol, calories, and saturated fat-but, unfortunately, it can also have a very low flavor profile. This recipe for grilled tofu topped with a chopped, fiber-filled salad spices things up with a lemon- garlic marinade that is full of flavor.

Ingredients:

For the tofu:
- 1/4 cup lemon juice
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- Salt and freshly ground pepper to taste
- 14 ounces extra-firm tofu, preferably water-packed

For the salad:
- 2 medium tomatoes, seeded and diced
- 1 cup diced seedless cucumber
- 1/4 cup chopped scallions
- 1/4 cup coarsely chopped fresh parsley
- 1/4 cup Kalamata olives, pitted and coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- Salt and freshly ground pepper to taste

Preparation:
Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl. Reserve 2 tablespoons of this mixture for basting during grilling.

Drain and rinse tofu and pat dry. Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish. Add marinade and turn tofu to coat entirely. Cover and refrigerate for at least 30 minutes or for up to 8 hours.

While the tofu is marinating, make the Mediterranean Chopped Salad. Whisk together the olive oil and and vinegar. Combine the vegetables and herbs, and toss in the oil and vinegar. Season with salt and freshly ground pepper to taste. Refrigerate until ready to serve (salad is best served within an hour of preparation).

Lightly oil the grill rack or skillet, and preheat. Drain tofu and discard the marinade. Grill tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned. Top with salad and serve immediately.

Serves four.