Tomato & Onion Salad with Crispy Tofu

My recipe box consists of Whole Foods plant based recipes. I have been wfpb for the last year and have found it fun to find new and tasty recipes. Hope you enjoy them too

subheading: Crispy Tofu:

1 14- to 16-ounce package extra-firm water-packed tofu, drained

5 tablespoons extra-virgin olive oil, divided

¼ cup lemon juice

2 tablespoons chopped fresh basil

2 teaspoons chopped fresh oregano

1 teaspoon ground pepper

⅛ teaspoon kosher salt

¼ cup all-purpose flour

2 large eggs

⅔ cup grated Parmesan cheese

⅓ cup whole-wheat panko breadcrumbs

subheading: Salad:

4 ripe medium tomatoes, each cut into 6 wedges

2 cups halved and thinly sliced sweet onion

½ cup Castelvetrano olives (see Tips)

¼ cup chopped pitted Kalamata olives

3 tablespoons chopped fresh basil, divided

2 teaspoons chopped fresh oregano, divided

3 tablespoons extra-virgin olive oil

2 tablespoons red-wine vinegar

1 tablespoon lemon juice

¼ teaspoon ground pepper

⅛ teaspoon kosher salt

Directions at eatingwell.com

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