Ingredients & Substitutes

Instructions

1. 1

   Press one block (14 ounces / 396g) of extra-firm tofu for at least 30 minutes to remove excess water.

2. 2

   Cut the pressed tofu into 0.5-inch cubes and gently toss with 2 tablespoons (30ml) of extra virgin olive oil, 1 teaspoon (5g) of sea salt, 0.5 teaspoon (2.5g) of dried oregano, and 0.25 teaspoon (1.25g) of garlic powder in a medium bowl.

3. 3

   Spread the seasoned tofu cubes in a single layer on a baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden and slightly firm.

4. 4

   While the tofu cures in the oven, prepare the dressing by whisking together 2 tablespoons (30ml) of tahini, 2 tablespoons (30ml) of fresh lemon juice, 1 tablespoon (15ml) of water, 0.5 clove (1.5g) of minced garlic, and 0.25 teaspoon (1.25g) of sea salt in a small bowl until smooth.

5. 5

   In a large salad bowl, combine 4 cups (120g) of mixed greens, 0.5 cup (75g) of halved cherry tomatoes, 0.25 cup (30g) of thinly sliced red onion, 0.25 cup (30g) of pitted and halved Kalamata olives, and 0.25 cup (15g) of chopped fresh parsley.

6. 6

   Once cooled, add the cured tofu cubes to the salad mixture.

7. 7

   Drizzle the lemon-tahini dressing over the salad and gently toss everything together to evenly coat all ingredients before serving immediately.