- 6
- 10 mins
- 15 mins
Ingredients
- 3/4 c dry white wine
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1 package (14 ounces) extra firm organic tofu, patted super dry with paper towels and cut into small little squares
- 4 tablespoons extra virgin olive oil, divided
- 1 cup cherry tomatoes, sliced in half
- 1/4 cup fresh lemon juice
- 2 garlic cloves, crushed
- 2 tablespoons capers, drained
- 6 cups chopped romaine lettuce
Preparation
Step 1
In a small bowl, whisk together the wine, onion powder and red pepper flakes. Set mixture aside
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the tofu and sear 2 minutes each side. Pour the wine mixture over the tofu and cook for about 3 minutes. Gently stir in the cherry tomatoes. Remove skillet from heat and set aside (note: the cherry tomatoes will slightly wilt)
In a separate bowl, prepare the lemon vinaigrette by mixing together the remaining 3 tablespoons of olive oil, lemon juice, garlic and capers.
Toss the chopped romaine lettuce with the lemon vinaigrette. Divide the lettuce among 6 individual salad plates. Drain the tofu and capers from the liquid and then arrange on top of the salad. Serve at room temperature.