Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Gently poach 14 ounces of pressed and 1-inch cubed firm tofu in 4 cups of vegetable broth for 10 minutes until heated through and slightly firmer.

2. 2

   While the tofu poaches, prepare the latholemono by whisking together the juice of 2 large lemons, 1/4 cup of extra virgin olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a small bowl.

3. 3

   Remove the poached tofu from the broth using a slotted spoon and arrange it on a serving platter.

4. 4

   Add 1/4 cup of chopped fresh dill, 1 tablespoon of chopped fresh oregano, and 2 minced garlic cloves to the latholemono dressing and mix well.

5. 5

   Generously drizzle the entire latholemono and herb dressing over the warm poached tofu on the serving platter.

6. 6

   Garnish the dish with 1 cup of halved cherry tomatoes and 1/4 cup of pitted and halved Kalamata olives before serving immediately.