Name: Baked Pesto Tofu over Tomato, Cucumber, Onion, Artichoke & Feta Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; ¾ cup basil pesto; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 3 (340 g) pkgs extra firm tofu; 135 ml French vinaigrette; 3 small pkgs grape tomatoes; 1 ½ medium red onions; 3 (142 g) pkg spring mix (mixed greens); extra virgin olive oil; panko bread crumbs; salt

Baked Pesto Tofu over Tomato, Cucumber, Onion, Artichoke & Feta SaladBaked Pesto Tofu over Tomato, Cucumber, Onion, Artichoke & Feta Salad — a 45-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

¾ cup basil pesto

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

3 (340 g) pkgs extra firm tofu

135 ml French vinaigrette

3 small pkgs grape tomatoes

1 ½ medium red onions

3 (142 g) pkg spring mix (mixed greens)

extra virgin olive oil

panko bread crumbs

salt

Instructions

Preheat oven to 230°C (450°F). Coat two baking sheet pans with a thin layer of oil.

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on another baking sheet. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Medium dice tofu and place in a large bowl. Sprinkle with salt, drizzle with pesto, and gently stir to coat.

Sprinkle bread crumbs over the tofu and stir once more to coat. Divide tofu between the baking sheets and spread out in a single layer. (Wipe the bowl clean with paper towels and set aside for the salad.)

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, tossing halfway through, until tofu is golden brown, 20-25 minutes. Remove from oven.

Meanwhile, peel, halve, and thinly slice onions. Place in the reserved bowl, along with vinaigrette, and toss to coat.

Halve tomatoes and add to the bowl with the onion.

Trim and medium dice cucumbers; add to the bowl.

Drain and thinly slice artichokes; add to the bowl.

Just before serving, add mixed greens and feta to the bowl with the other veggies; toss to combine the salad.

To serve, divide salad between plates or bowls; top with tofu and enjoy!

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