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.