A hot day, a big bunch of basil, and some great local tomatoes—all these came together a few summers ago to inspire a Mediterranean-flavored twist for tofu. This is a splendid main dish for warm summer evenings.

　　

Ingredients

4 servings

　　Two 16-ounce tubs firm tofu

　　2 tablespoons extra virgin olive oil

　　4 garlic cloves, minced

　　2 cups finely diced tomatoes

　　1/4 cup oil-packed sun-dried tomatoes, cut into strips, with a little of their oil

　　2 tablespoons lemon juice, or to taste

　　Salt and freshly ground pepper to taste

　　Fresh basil leaves, cut into strips

　　

Step 1

Cut each block of tofu into 6 equal slabs. Blot well between layers of clean tea towels or paper towels.

　　

Step 2

Heat 1 tablespoon of the oil in a griddle or extra-wide skillet. Arrange the slabs of tofu in a single layer and cook over medium-high heat until golden on both sides, 5 to 7 minutes per side.

　　

Step 3

Meanwhile, heat the remaining tablespoon of oil in a smaller skillet. Add the garlic and sauté over low heat until golden. Add the fresh and dried tomatoes and lemon juice. Cook over medium heat until the fresh tomato has just softened and is heated through, about 2 minutes. Season with salt and pepper.

　　

Step 4

To serve, fan out 3 slices of tofu on each plate and spoon some of the tomato-garlic sauce over them. Top each serving with a few strips of basil, then serve at once.

　　

menu suggestions

Step 5

For a light summer meal, this dish goes nicely with a substantial salad. Try it with either Herb Garden Couscous and Black Bean Salad (page 164) or Spinach, Artichoke, and Chickpea Salad (page 156).

　　

Step 6

Good pastas to pair this with include Pasta Twists with Cauliflower and Spinach (page 126) and Creamy Pasta with Asparagus and Peas (page 128).

　　

Step 7

To complete the meal with few or no further recipes, serve with a bountiful green salad of your choice or one of the Recipe Not Required suggestions for mixed greens salads on page 192; add fresh bread and corn on the cob to complete the meal.

　　

nutrition information

Step 8

Calories: 415

　　

Step 9

Total Fat: 25g

　　

Step 10

Protein: 38g

　　

Step 11

Carbohydrates: 19g

　　

Step 12

Fiber: 7g

　　

Step 13

Sodium: 80mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).