Greek Salad with Big-Chunk Tofu

In a bowl, toss the tofu with the pesto.

In a non-stick skillet over medium heat, add the tofu pieces (the pesto is already oily — no need to add extra fat). Cook on each side until well browned. Set aside on a plate.

Mix all the remaining ingredients together, keeping the tofu aside to avoid making it soggy.

At serving time, add the tofu cubes and a few extra basil leaves.