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 * 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.