grilled pomegranate balsamic tofu salad

ingredients

4 servings

1 package organicgirlⓇ butter, plus! ^♥
¾ cup organicgirlⓇ pomegranate balsamic dressing, divided
14-16oz tofu
2 Asian or other firm pears, cored and cut into wedges
¼ cup pomegranate kernels

substitutions

^♥ substitute with butter, baby!

directions

1. cut tofu lengthwise and place on a kitchen towel. place a cutting board on top and weight with a few cans (or whatever you have on hand) for 20 minutes.

2. slice tofu into about 2″ squares and arrange in a baking dish.

3. coat tofu with ½ cup dressing. cover and refrigerate at least 1 hour and up to overnight. thread marinated tofu and pears onto skewers.

4. in a lightly oiled grill pan or skillet over medium-high heat, cook skewers until tofu is browned on all sides, 2-3 minutes per side.

5. in a large bowl toss lettuce with remaining ¼ cup dressing. divide lettuce between serving plates, top with tofu skewers, and sprinkle with pomegranate kernels.