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Recipe of the Week!

July 30, 2010

Ah, garlic.  Some people don’t care for it (I affectionately call those people “crazy”), some like it in moderation, and some of us simply can’t get enough of it.  If you fall into one of the latter two categories, this recipe is for you.  Garlic is the star of this light, refreshing salad, courtesy of the Hannaford Supermarket magazine.  It’s in the dressing, it’s in the tofu marinade, and it tops the salad in “chip” form.  But it’s not overpowering at all – it merely adds punch to the other ingredients.  The tofu acts as a kind of crouton for the salad – the edges crisp in the oven, and it absorbs the lemon-garlic marinade well.  It all works together rather harmoniously.  I served this with some fresh, warm bread for a complete meal that’s easy to make, low in fat, salt and calories, and most importantly, is tasty.  Enjoy this week’s Recipe of the Week!

Garden Salad with Tofu Croutons and Garlic Chips

(serves 4)

Tofu:

16 oz. extra-firm tofu, drained and cubed

2 tbsp. lemon juice

1 tsp. sugar

1 tsp. olive oil

1 tsp. white vinegar

1 tsp. garlic powder

 

Garlic chips:

3 garlic cloves, sliced thin

1 tablespoon vegetable oil

 

Dressing and salad:

3 tbsp. fresh lemon juice

½ tsp. Dijon mustard

¼ tsp. kosher salt, or to taste

1/8 tsp. freshly ground black pepper

1 garlic clove

1 tbsp. olive oil

1 tsp. parsley, fresh, minced

1 tbsp. chopped fresh chives

1 head romaine lettuce

2 medium tomatoes, cored and cut into 8 wedges each

1 cucumber, peeled, cut in half lengthwise and sliced into half moons

Preheat oven to 450 degrees. Line a baking sheet with foil and spray with vegetable cooking spray. Whisk together lemon juice, sugar, olive oil, vinegar and garlic powder.  Toss tofu with marinade, making sure all cubes are coated. Spread in a single layer on the prepared baking sheet. Bake for 13 to 14 minutes; remove pan from oven and flip tofu cubes so that the surface that was on the pan is now on top. Bake for another 13 to 14 minutes until golden. While tofu bakes, thinly slice 3 of the garlic cloves, discarding the ends. Heat the 1 tbsp. vegetable oil in a medium nonstick skillet over medium-high heat. Add garlic slices and stir until evenly coated with oil. Use a spoon to move slices around to keep them from touching. Sauté until pale gold, stirring occasionally, about 1 to 2 minutes. Transfer garlic chips to a paper towel to drain. Set aside.  Make the dressing. In a small bowl, whisk together the lemon juice, mustard, salt, and pepper. Finely mince the remaining garlic clove and add. Add any oil left in the pan used to fry the garlic plus 1 tbsp. olive oil and whisk well. Stir in parsley and chives.  In a large bowl, mix together romaine, tomatoes, and cucumber. Add dressing, garlic chips, and hot tofu and toss. Serve immediately. Eat!

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