And For Lunch - Herb-Marinated Seared Tofu

Let's be real: lunch is the unsung hero of the workday. 

• My ideal midday meal? It's gotta be a combination of crunchy, colorful, and kind of healthy. I'm a big fan of the "batch cooking" method, or repurposing last night's dinner into something spectacular. This week, however, I stumbled upon a gem on the New York Times Cooking app: Herb-Marinated Seared Tofu.

 My brain immediately went into overdrive, picturing it nestled atop a fresh, vibrant salad. A bed of crisp lettuce, studded with juicy cherry tomatoes and salty, briny olives? Yes, please!

Ingredients-

• 3 tbsp finely chopped shallot (from 1 small shallot)
• 2 tbsp fresh lemon or lime juice or red or white wine vinegar, plus more as needed

• Kosher salt 

• 1 1/2tbsp plus 1/2 cup extra-virgin olive oil

• 1(14- to 16-ounce) block extra-firm tofu, sliced 1/2-inch thick and patted dry

• 1/2cup finely chopped fresh parsley 

• 1/4cup finely chopped fresh cilantro, mint, dill, chives, chervil, celery leaves, fennel or carrot tops, or a mix

• 1tbsp fresh thyme, oregano, marjoram or tarragon leaves (optional)

• 1/2 tsp red-pepper flakes
• 
  

Method-

1. In a large bowl, stir together the shallot, lemon juice and a pinch of salt; set aside.

2. In a large (12-inch) nonstick skillet, heat 1 1/2 tablespoons olive oil over medium-high. 

3. Season the tofu all over with salt, then add to the skillet and cook until golden brown, 3 to 5 minutes per side. 

4. Transfer to a plate or cutting board and let cool slightly

5. Meanwhile, to the shallot mixture, add the remaining ½ cup olive oil, all the fresh herbs you’re using and the red-pepper flakes. 

6. Season generously with salt and stir to combine. 

7. When the tofu is cool enough to handle, rip it into ½-inch pieces and add to the sauce. 

8. Stir to combine. 

9. Eat right away, let sit at room temperature for up to 2 hours, or refrigerate for up to 3 days. 

10. Re-season with salt and lemon juice as needed, as flavors shift from the fridge.