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Friday, April 17, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Mary N. Hairston
  • Marinade:
  • 3 TBS olive oil
  • 2 TBS water
  • 1/4 cup lemon juice
  • 1 tsp. Italian seasoning
  • 2 or 3 tsp. garlic powder
  • 1/2 tsp. salt
  • 2 tsp. soy sauce
  • Mix all ingredients.
  • Salad:
  • 1 (14-oz.) block firm water-packed tofu
  • Marinade
  • 1 pint grape tomatoes
  • 1 large English cucumber
  • 1 large yellow bell pepper
  • 1 large orange bell pepper
  • 1 large red or sweet onion
  • 1 (6 oz.) can pitted black olives
Cut tofu into 1/2-inch blocks. Pour marinade over tofu cubes. Place in refrigerator and marinate for several hours or overnight.
Cut cucumber (do not peel) and peppers into 1/2-inch slices. Slice onion into thin rings. Mix vegetables with the marinated tofu, and add more fresh lemon juice, onion powder and garlic powder to taste.
(Tofu may be frozen in the package, then thawed before cutting into cubes. This changes the texture of the tofu, which some people prefer.)
(This recipe was contributed as part of a "Cook of the Week" feature.)

The Spencer Group - Click for Website
Rives S. Brown Realtors - Click for Website
PHCC - Click for Website
Joe Cobbe CPA - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
McKinney - Lennox Industries - Click for Website
Lockman & Associates - Click for Website
New College Institute - Click for Website
A-CO - Click for Website