Mesclun Salad With Roasted Tofu

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (12 1/3 ounce) package reduced-fat firm tofu, drained
• 2 teaspoons dry sherry
• 2 teaspoons low sodium soy sauce
• 1 teaspoon dark sesame oil
• 8 cups gourmet salad greens
• 1 cup slice peeled cucumber
• 1/4 cup chopped green onion
• 2 tablespoons fresh lemon juice
• 1 teaspoon olive oil
• 1 teaspoon red wine vinegar
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 garlic clove, minced

Recipe

• 1 cut the tofu lengthwise into 4 slices. place the slices on several layers of paper towels; cover with additional paper towels. let stand 5 minutes. cut each slice diagonally into 2 triangles.
• 2 place the tofu in a shallow baking dish. combine the sherry, soy sauce, and sesame oil in a small bowl. pour over tofu, and refrigerate 20 minutes.
• 3 preheat oven to 450°.
• 4 bake at 450° for 25 minutes. cool to room temperature; chill 30 minutes.
• 5 combine the greens, cucumber, and onions. combine the juice and remaining ingredients; stir with a whisk.
• 6 drizzle juice mixture over greens, and toss well to coat. place 2 cups salad on each of 4 plates; top each portion with 2 tofu triangles.