14-16oz tofu, cut into 4 lengthwise slabs
¾ cup organicgirlⓇ pomegranate balsamic dressing, divided
2 Asian or other firm pears, cored and cut into wedges
1 package organicgirlⓇ butter, plus!
¼ cup pomegranate kernels
1. place tofu on a kitchen towel. place a cutting board on top and weight with a few cans for 20 minutes.
2. in a baking dish, coat tofu with ½ cup dressing. cover and refrigerate at least 1 hour and up to overnight.
3. thread marinated tofu and pears onto skewers. in a lightly oiled grill pan or skillet over medium-high heat, cook skewers until tofu is browned on all sides, 2-3 minutes per side.
4. in a large bowl toss lettuce with remaining ¼ cup dressing. divide lettuce between serving plates, top with tofu skewers, and sprinkle with pomegranate kernels.