Mediterranean Salad with Clementines, Fennel and Olives
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Orange | 1 medium (131g) | 62 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Clementine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Grilled tofu
- 1 lb. extra-firm tofu, drained and cut into 1-inch-thick slices
- 1 1/2 Tbs. fresh lemon juice
- 1/2 tsp. coarse (kosher) salt
- 1/4 tsp. freshly ground pepper
- 1 Tbs. plus 1 tsp. olive oil
- 1 Tbs. herbes de Provence
- 3 clementines or small seedless oranges
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 tsp. fresh lemon juice
- 2 small fennel bulbs, halved, cored and cut into very thin strips
- 1/4 cup good-quality olives, such as kalamata
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Directions
Make grilled tofu: Prepare grill. Sprinkle tofu with lemon juice, salt and pepper, then brush with oil. Place on grill and cook until grill marks appear, turning once, about 6 minutes per side. Transfer to cutting board and cut into 1-inch cubes. Sprinkle with herbes de Provence and set aside.
Squeeze juice from 1 clementine into large bowl. Whisk in oil, parsley and lemon juice; season with salt and freshly ground pepper to taste.
Peel and section remaining clementines; add to vinaigrette in bowl along with fennel strips, olives and grilled tofu cubes. Toss gently to combine and serve.