Latvian Salad

Ingredients

 * ½ pound reduced fat regular tofu (firm), rinsed and patted dry (press if time permits)

Marinade

 * 2 Tbsp red wine vinegar
 * 1 Tbsp fresh lemon juice
 * 4 tsp olive oil
 * ½ tsp dried basil leaves
 * ½ tsp dried oregano leaves
 * ½ tsp salt
 * ¼ tsp garlic granules
 * ¼ tsp ground black pepper

Salad

 * 4 cups romaine lettuce, torn into bite-size pieces
 * 1½ cup cucumber, sliced horizontally and cut into half-moon shapes (peel if waxed or thick-skinned)
 * 1 ripe medium tomato, cut in half and thinly sliced into half-moon shapes
 * ⅓ cup whole black olives or Greek olives
 * ¼ cup chopped red onion

Directions

 * 1) Cut the tofu into ¾ inch cubes, and place it in a wide, shallow ceramic or glass mixing bowl
 * 2) In a small measuring cup or mixing bowl whisk together the ingredients for the marinade.
 * 3) Pour the marinade over the tofu chunks, tossing them gently so that they are evenly coated.
 * 4) Cover, marinate in fridge several hours or overnight. (I HIGHLY RECOMMEND 18 to 24 hours, and give them a stir whenever you go in the kitchen so they marinate evenly.)
 * 5) Just before serving prepare the salad ingredients and place them in a large mixing bowl.
 * 6) Add the tofu and marinade to the salad ingredients, and toss gently but thoroughly.
 * 7) Serve at once, with salt and pepper on the side to season as desired.