Dairy-Free Greek Salad with Grilled Halloumi-Style Tofu

Instructions

1. 1Place the 1 block of firm tofu between several layers of paper towels or a clean kitchen towel. Place a heavy object (like a cookbook or a cast-iron skillet) on top for 15-20 minutes to press out excess water. After pressing, cut the tofu block into 1.27 cm thick slices.
2. 2In a medium bowl, combine the pressed and sliced tofu with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Gently toss to coat all the tofu slices. Let the tofu marinate for at least 15 minutes at room temperature.
3. 3Heat a large skillet or grill pan over medium-high heat (approximately 190.6°C / 190°C). Once hot, add the marinated tofu slices in a single layer, ensuring not to overcrowd the pan. Cook for 3-5 minutes per side, until the tofu slices are golden brown and slightly crispy.
4. 4While the tofu marinates or cooks, prepare the vegetables. Cut the 2 large tomatoes, the 1 large cucumber, and the 1/2 green bell pepper into 1.27 cm dice. Finely dice the 1/2 medium red onion.
5. 5In a large mixing bowl, combine the diced 2 large tomatoes, diced 1 large cucumber, diced 1/2 medium red onion, 1/2 cup of Kalamata olives, and diced 1/2 green bell pepper.
6. 6In a small bowl, whisk together 2 tablespoons of red wine vinegar and 3 tablespoons of olive oil until well combined.
7. 7Pour the prepared dressing over the combined salad ingredients in the large mixing bowl. Gently toss the salad to ensure all vegetables are coated with the dressing.
8. 8Arrange the grilled tofu slices on top of the dressed salad. Serve immediately.

Substitutions

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