Description

Looking for a fabulous summer corn salad featuring grilled corn and tofu? This super easy, healthy recipe is vegan, gluten-free and packed with good taste and nutrition.

Ingredients

Scale

Marinade:

2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh oregano (or 1 tablespoon dried oregano)
2 cloves garlic, minced
¼ teaspoon salt (optional)
¼ teaspoon black pepper

Salad Ingredients:

1 (16-ounce) package extra firm tofu, drained
2 ears fresh corn on the cob, shucked, cleaned, sliced into 2-inch pieces
1 quart baby salad greens
4 small radishes, thinly sliced
1 cup cherry tomatoes, sliced in half
1 small bell pepper, thinly sliced (yellow, red, orange, yellow, green, purple)
¼ cup chopped cilantro or parsley
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
¼ teaspoon seasoning salt

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Instructions

Mix vinaigrette by whisking together 2 tablespoons olive oil, 2 tablespoons vinegar, oregano, garlic, salt, and black pepper in a small dish.
Slice tofu into three vertical slices, then each of those into halves, and each of those into triangles to make 12 triangles.
Place the tofu triangles in a flat dish and pour half of the marinade over the tofu. Place the corn pieces in another flat dish and pour the remaining marinade over the corn, tossing to distribute. Allow to marinate for at least 30 minutes, turning after 15 minutes to distribute marinade.
Heat grill on medium setting. Remove the tofu and corn from the marinade, reserving it for late, and place on the grill. Brush with reserved marinade while cooking and turning. Grill tofu until golden (about 7-8 minutes). Grill corn until tender and golden (about 15 minutes). Remove from heat.
While tofu and corn are grilling, assemble salad by adding baby salad greens, radishes, cherries, bell pepper, and cilantro or parsley to a large salad bowl or platter. Drizzle with 1 tablespoon olive oil and 1 tablespoon of red wine vinegar, and sprinkle with seasoning salt. Toss together gently.
Top with tofu triangles and grilled corn on the cob. Serve immediately.
Makes 8 servings (about 1 ½ cups each).

Notes

Alternatively, you can roast the tofu and corn in the oven in a baking dish at 400 F until corn is tender and tofu is golden brown.

If you’d like to serve this recipe as an entrée salad, plan on 4 servings each.

Use frozen corn on the cob pieces when fresh is not available.

Prep Time: 15 minutes (not including marinating time)
Cook Time: 15 minutes
Category: Salad
Cuisine: American