Strawberry and Grilled Tofu Salad

From executive chef Scott Garrett - at LA hotel Avalon's Blue on Blue restaurant (Serves 4)

Ingredients:
(local and organic whenever possible)

* 12 oz tofu, marinated in lemon juice and oil
* Salt and cracked black pepper
* 1 pt fresh strawberries
* 1 sprig basil
* 1/2 pt plain yogurt
* 2 heads Bibb lettuce
* 4 oz chickpeas
* 1/2 cup ricotta cheese
* 1 small red onion, thinly sliced
* 2 oz walnuts


Directions:

Start by seasoning your tofu with salt and pepper, then grill. When done, set aside. Over low heat, combine strawberries (minus the stems and leaves) and basil in a small sauce pot with a little water. Reduce mixture by 1/3, and then remove from heat. When cool, add the yogurt and black pepper to taste, and puree. Cut off the core of the bib lettuce, separate the leaves, and place them into a mixing bowl. Add the chickpeas, ricotta, red onion, walnuts, and strawberries (depending on size, cut however you like). Add a small amount of the reduction and toss well. Slice the tofu, and add to the top of the salad.