Skillet Grilled Tofu Salad
Ingredients:
1 pack First or Extra Firm Organic Tofu
Salt to taste about 1/4 teaspoon on each side
1 teaspoon Mesquite Seasoning McCormick brand or similar
Oil to coat the skillet
Salad
Mixed baby greens or Arugula any on hand
Tomatoes
Dressing
3 tbsp. Olive Oil
1 tbsp. Lemon juice
1/2 tsp. Oregano
1/2 tsp. Minced Garlic
Pinch of Chili Flakes
Salt to taste
Instructions:
Squeeze as much water from the tofu as you can. I add just enjoy pressure not to break tofu block. Wrap in a couple of sheets of kitchen paper towel and keep pat drying it.
Add Salt on all sides a bit then keep lightly squeezing water out of the tofu.
Slice tofu into equal slices and add a bit of salt to taste then Mesquite Seasoning. A good pinch of seasoning, You can add any seasoning that you like or prefer, it doesn’t have to necessarily be Mesquite Seasoning.
Heat a cast iron skillet or any pan that got grill marks. You can also use a regular pan if you do not have a grill pan. Add a drizzle of oil and allow it to heat up. Turn the heat to medium-high and add tofu.
Allow tofu to cook or grill on each side for about 2-3 minutes, or until you see that it is getting nicely golden. Flip on the other side and grill until golden.
Prep mixed greens on the side, dress them nicely with the olive oil-lemon vinaigrette and serve on a large platter. Arrange Tofu on top of the greens then add some tomatoes or any other fruit/ veggies that you would like. Drizzle some more dressing and serve
