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1
Cut each block of tofu into 6 equal slabs.
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2
Blot well between layers of clean tea towels or paper towels.
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3
Heat 1 tablespoon of the oil in a griddle or extra-wide skillet.
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4
Arrange the slabs of tofu in a single layer and cook over medium-high heat until golden on both sides, 5 to 7 minutes per side.
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5
Meanwhile, heat the remaining tablespoon of oil in a smaller skillet.
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6
Add the garlic and saute over low heat until golden.
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7
Add the fresh and dried tomatoes and lemon juice.
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8
Cook over medium heat until the fresh tomato has just softened and is heated through, about 2 minutes.
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9
Season with salt and pepper.
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10
To serve, fan out 3 slices of tofu on each plate and spoon some of the tomato-garlic sauce over them.
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11
Top each serving with a few strips of basil, then serve at once.
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12
For a light summer meal, this dish goes nicely with a substantial salad.
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13
Try it with either Herb Garden Couscous and Black Bean Salad (page 164) or Spinach, Artichoke, and Chickpea Salad (page 156).
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14
Good pastas to pair this with include Pasta Twists with Cauliflower and Spinach (page 126) and Creamy Pasta with Asparagus and Peas (page 128).
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15
To complete the meal with few or no further recipes, serve with a bountiful green salad of your choice or one of the Recipe Not Required suggestions for mixed greens salads on page 192; add fresh bread and corn on the cob to complete the meal.
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16
Calories: 415
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17
Total Fat: 25g
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18
Protein: 38g
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19
Carbohydrates: 19g
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20
Fiber: 7g
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21
Sodium: 80mg
