Ingredients
1/4 red onion, finely chopped
1/2 cup chopped fresh flat-leaf parsley leaves
1/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup sherry vinegar
2 tablespoons chopped fresh oregano
1 tablespoon minced garlic
1/2 teaspoon red-pepper flakes
Coarse salt
1 avocado, thinly sliced
1/2 English cucumber, thinly sliced
Freshly ground black pepper
1 lemon, cut into wedges
15 ounces firm tofu, drained, cut into four pieces, and pressed
Canola or safflower oil, for grill
4 slices whole-grain bread
Preparation
Combine red onion, parsley, oil, vinegar, oregano, garlic, and red-pepper flakes in a bowl; season with salt. Reserve 1/2 cup sauce for serving. Marinate tofu at room temperature in remaining sauce, basting occasionally, for 1 hour.
Combine avocado and cucumber. Season with salt and black pepper. Squeeze lemon over salad, and drizzle with oil; gently toss to combine.
Heat a grill (or grill pan) to medium; lightly oil hot grates. Lightly brush bread on both sides with marinade. Grill until crisp, about 2 minutes per side. Grill tofu until lightly charred, about 4 minutes per side. Serve on bread with reserved sauce, and avocado salad on the side.
