Tomato Onion Salad with Crispy Tofu

Ingredients

• 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
• 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

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag