Tomato & Onion Salad with Crispy Tofu

Ingredients:

Crispy Tofu

• 1 14- to 16-ounce package extra-firm water-packed tofu, drained
• 5 tablespoons extra-virgin olive oil, divided
• ¼ cup lemon juice
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 1 teaspoon ground pepper
• ⅛ teaspoon kosher salt
• ¼ cup all-purpose flour
• 2 large eggs
• ⅔ cup grated Parmesan cheese
• ⅓ cup whole-wheat panko breadcrumbs

Salad

• 4 ripe medium tomatoes, each cut into 6 wedges
• 2 cups halved and thinly sliced sweet onion
• ½ cup Castelvetrano olives (see Tips)
• ¼ cup chopped pitted Kalamata olives
• 3 tablespoons chopped fresh basil, divided
• 2 teaspoons chopped fresh oregano, divided
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon lemon juice
• ¼ teaspoon ground pepper
• ⅛ teaspoon kosher salt

Directions:

To marinate tofu: Cut tofu crosswise into 8 equal pieces and press for 1 to 4 hours (see Tips).

Combine 2 tablespoons oil, 1/4 cup lemon juice, 2 tablespoons basil, 2 teaspoons oregano, 1 teaspoon pepper and 1/8 teaspoon salt in a 9-by-13-inch glass or ceramic baking dish. Add the pressed tofu and turn to coat. Cover and refrigerate for at least 2 hours and up to 24 hours, turning from time to time.

To prepare salad: Toss tomatoes, onion, olives, 2 tablespoons basil, 1 teaspoon oregano, oil, vinegar, lemon juice, pepper and salt in a large bowl. Set aside, tossing occasionally.

To cook tofu: Discard the marinade and pat the tofu dry. Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan and panko in a third shallow dish. Dredge the tofu in the flour, shaking off excess, then dip in egg, shaking off excess, then dredge in the cheese mixture, pressing to coat.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Add half the tofu, reduce heat to medium and cook, turning once, until browned, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining 1 tablespoon oil and tofu.

Transfer the salad to a serving bowl. Top with the tofu and the remaining 1 tablespoon basil and 1 teaspoon oregano.

Article from: https://www.eatingwell.com/recipe/259673/tomato-onion-salad-with-crispy-tofu/