To press tofu: Wrap drained tofu block in a clean towel and place on a cutting board. Place a heavy object (such as a cast-iron skillet) on top to press out the remaining liquid. Wait at least 30 minutes before removing the heavy object and unwrapping the tofu. Store in the refrigerator if you plan to press tofu overnight or longer than 2 hours.
If heirloom tomatoes aren’t available, substitute with the ripest, highest quality fresh tomatoes you can find in your area.
I prefer this salad fresh, but you may also store it in a covered container in the refrigerator for up to one week.
This recipe originally appeared on GratefulGrazer.com.