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1
Preheat grill.
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Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl. Reserve 2 tablespoons of this mixture for basting.
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3
Drain and rinse tofu; pat dry. Cut the block crosswise into eight 0.5-inch-thick slices and place in a shallow glass dish. Add remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes or for up to 8 hours.
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4
Meanwhile, make Mediterranean Chopped Salad.
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5
Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Drain the tofu, discarding marinade. Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side (see Tip). Serve immediately, topped with the salad.
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6
Tips & Notes
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To make attractive grill marks on the tofu, rotate it 90u00b0 halfway through grilling for a cross-hatch pattern.
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8
Nutrition Per serving:
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9
209 calories; 18 g fat (2 g sat, 3 g mono); 0 mg cholesterol; 3 g carbohydrates; 10 g protein; 3 g fiber; 632 mg sodium; 402 mg potassium.
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Nutrition Bonus: Vitamin C (50% daily value), Iron (15% dv).
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1/2 Carbohydrate Serving
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Exchanges: 1 vegetable, 1 medium-fat meat, 2 fat (mono), For Chopped Salad, 1 vegetable, 2 fat (mono)
