Tofu definitely benefits from a marinade, in this case lemon juice, olive oil and fresh herbs.
Add the pressed tofu and turn to coat.
Cover and refrigerate for at least 2 hours and up to 24 hours, turning from time to time.
Set aside, tossing occasionally.
To cook tofu: Discard the marinade and pat the tofu dry.
Place flour in a shallow dish.
Lightly beat eggs in another shallow dish.
Combine Parmesan and panko in a third shallow dish.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering.
Transfer to a paper-towel-lined plate.
Repeat with the remaining 1 tablespoon oil and tofu.
Transfer the salad to a serving bowl.
Top with the tofu and the remaining 1 tablespoon basil and 1 teaspoon oregano.
Tips
To make ahead: Marinate tofu (Steps1-2) for up to 1 day.
Tips: Bright-green Castelyetrano olives have a firm, buttery texture with a mild, sweet taste.
From Sicily and ubiquitous in Italy, they’re increasingly available stateside.
Look for them in well-stocked supermarkets.
To press tofu: Cut a 14- to 16-ounce block of tofu crosswise into 8 equal pieces.
Place a clean kitchen towel on a baking sheet.
Place the tofu on the towel in a single layer; cover with another towel.
Place another baking sheet on top and weight it with two 28-ounce cans.
Let stand for 1 to 4 hours.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
