Tomato Salad with Citrus Tofu

Slice the tofu into 1/4-inch thick slices, then arrange slices on several layers of paper towels on a baking sheet.

Cover the tofu with additional paper towels and then another baking sheet.

Place something heavy on top of the baking sheet to weigh it down, such as books or canned goods.

Allow the tofu to drain for about 30 minutes.

Replace the wet towels with dry ones and continue to press the tofu for another 30 minutes.

Whisk orange juice, lemon juice, and salt together in a wide, shallow dish and set aside.

Transfer tofu to dish with orange juice mixture and turn to coat all over.

Cover and refrigerate for 2 to 4 hours or overnight.

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Arrange tofu on a parchment paper-lined baking sheet in a single layer and bake for 8 to 10 minutes, without browning.

Slice tomatoes evenly.

Arrange greens and tomatoes on plates and top with tofu.

Drizzle with oil, vinegar and pepper and serve.