Due to my recent obsession with cooking all things seafood, my kitchen and I have completely neglected tofu.  Who would have ever though fish would trump veg in the convenience department?  But even though that’s totally the case, I’ve been missing that little, white block of curd.

I forgot to press the tofu the night before, but pressing for an hour proved to be enough time.  I sliced the block in half and then made larger chunks than usual in an honest attempt to recreate yet another Whole Foods salad bar favorite.

Parchment paper.  Olive oil spray.  400 degree oven for 25 minutes on each side.  Perfection.

Soak up any excess grease with a paper towel, coat with some sawce, and put it in the fridge for tomorrow’s lunch.  I topped leftover garlicky kale with this tahini and white balsamic covered tofu and let me just tell ya, it was like going to the Whole Foods salad bar minus the gynorm line or expense.