Baked Pesto Tofu over Tomato, Cucumber, Onion, Artichoke & Feta Salad

Directions

1. Preheat the oven to 450°F and lightly oil a baking sheet.
2. Press the tofu to remove excess moisture by wrapping it in towels and weighing it down on a second sheet for a few minutes.
3. Rinse and dry all fresh produce; if your greens aren’t pre-washed, give them a rinse and dry as well.
4. Cut the tofu into medium pieces, place in a bowl, season with a pinch of salt, and toss with pesto to coat.
5. Add the bread crumbs to the tofu, giving it another gentle stir to coat evenly, then spread the pieces in a single layer on the prepared baking sheet.
6. Bake, tossing halfway through, until the tofu turns golden brown, about 18–20 minutes.
7. While the tofu bakes, thinly slice the onion and toss it with vinaigrette in a separate bowl; then halve the grape tomatoes and add them to the onion mixture.
8. Dice the cucumber and add to the bowl with the onion and tomatoes; drain and slice artichokes and add them as well.
9. Just before serving, add the mixed greens and feta to the bowl with the vegetables and toss to combine with the dressing.
10. To serve, divide the salad onto plates, top with the baked pesto-coated tofu, and enjoy.