TOMATO ONION WITH CRISPY TOFU ENJOY DAN:

        TOMATO ONION SALAD WITH CRISPY TOFU by CHEF DAN:

Serves 4

CRISPY TOFU:

1 (14 Oz) package extra-firm tofu

4 tablespoon olive oil

1/4-cup lemon juice

2 tablespoons soy sauce

2 tablespoon fresh basil, torn

2 teaspoons fresh oregano, chopped

Sea salt and freshly ground black pepper to taste

1/4-cup almond flour

2 eggs, lightly beaten

2/3-cup grated Parmesan cheese

1/3-cup Panko

SALAD:

4 ripe tomatoes, each cut into 6 wedges

1 Walla Walla sweet onion, thinly sliced

1 cucumber, thinly sliced

1/2-cup black olives, left whole

2 teaspoon capers, drained

2 tablespoon fig vinegar

1tablespoon lemon juice

3 tablespoon olive oil

2 teaspoon fresh oregano, chopped

Sea salt and freshly ground black pepper to taste

3 tablespoons fresh basil, chopped, divided

TO MARINATE TOFU:

1.   Cut crosswise into 8 equal pieces and press fir about 4 hours.

2.   Place a kitchen towel on a baking sheet, place tofu in single layer.

3.   Cover with another towel; place baking sheet on top 2 (28 Oz) cans.

4.   Combine 2 tablespoons oil and next 6 ingredients in a baking dish.

5.   Add pressed tofu and turn to coat.

6.   Cover and refrigerate for at least 2 hours or overnight.

SALAD:

1.   Toss tomatoes, and next 10 ingredients, plus 2 tablespoon basil.

2.   Set aside, tossing occasionally in a salad bowl.

TO COOK TOFU:

1.   Discard marinate and pat dry the tofu.

2.   Place flour, eggs and Parmesan, and Panko in separate shallow dishes.

3.   Dredge the tofu in the flour, then dip into the eggs and dip into cheese.

4.   Heat 2 tablespoon oil in a skillet over medium-high heat; when sizzling.

5.   Add half the tofu, cook until golden brown; 4 minutes each side.

6.   Repeat with remaining tofu, then place on paper towels

7.   Transfer to salad bowl; top with tofu and 1 tablespoon basil.

ENJOY DAN:                                    SING SONGS AND EAT TOFU!!