- Two 16-ounce tubs firm tofu, drained
- One tablespoon light olive oil
- Salt to taste
- One tablespoon extra-virgin olive oil
- 4 cloves garlic, minced
- 2 cups diced ripe tomato (make the dice fairly small)
- 1/4 cup oil-cured sun-dried tomatoes, cut into strips,
with a little of their liquid
- Juice of 1/2 lemon, or to taste
- Salt and freshly ground pepper to taste
- A few leaves fresh basil, cut into strips
Cut each block of tofu into 6 equal slabs. Blot very well between layers of clean tea-towel or paper towels. Spread the light olive oil over the surface of a 12-inch square griddle or extra-wide skillet and heat. Arrange the slabs of tofu in a single layer, and cook over medium-high heat until golden on both sides. Sprinkle the tofu with salt.
Meanwhile, heat the extra-virgin oil in a smaller skillet. Add the garlic and saute over low heat until golden. Add the fresh and dried tomatoes and lemon juice. Cook over medium heat just until the fresh tomato wilts a bit and is well heat through, about 2 minutes. Season with salt and pepper.
To serve, fan out 3 slices of the tofu on each place and divide the tomato-garlic sauce over them. Top each serving with a few strips of basil. Serve at once.
Per serving: 415 calories; 25g fat; 80g sodium; 19g carbs; 7g fiber; 38g protein