Mediterranean Salad with Clementines, Fennel and Olives

Ingredients

 * 1 lb. extra-firm tofu, drained and cut into 1-inch-thick slices
 * 1½ tbsp fresh lemon juice
 * ½ tsp coarse (kosher) salt
 * ¼ tsp freshly ground pepper
 * 1 tbsp + 1 tsp olive oil
 * 1 tbsp herbes de Provence
 * 3 clementines or small seedless oranges
 * 2 tbsp extra-virgin olive oil
 * 2 tbsp chopped fresh flat-leaf parsley
 * 2 tsp fresh lemon juice
 * 2 small fennel bulbs, halved, cored and cut into very thin strips
 * ¼ cup good-quality olives, such as kalamata

Directions

 * 1) Make grilled tofu: prepare grill.
 * 2) Sprinkle tofu with lemon juice, salt and pepper, then brush with oil.
 * 3) Place on grill and cook until grill marks appear, turning once, about 6 minutes per side.
 * 4) Transfer to cutting board and cut into 1-inch cubes.
 * 5) Sprinkle with herbes de Provence and set aside.
 * 6) Squeeze juice from 1 clementine into large bowl.
 * 7) Whisk in oil, parsley and lemon juice; season with salt and freshly ground pepper to taste.
 * 8) Peel and section remaining clementines; add to vinaigrette in bowl along with fennel strips, and grilled tofu cubes.
 * 9) Toss gently to combine and serve.