A simply delicious salad full of the summer's bounty of veggies and scrumptious grilled tofu dressed in lemony tahini sauce. This Grilled Tofu Summer Veggie Salad comes together quickly and is perfect for summer gatherings.
If you're looking for a last minute dish for your labor day weekend, this Grilled Tofu Summer Veggie Salad is it. It's chock full of summer veggies including zucchini, yellow squash, fresh roasted corn, tomatoes, and spinach with the added protein of tofu. So good!
The inspiration for this salad came from all of the amazing produce available in the summer. So many delicious fruits and vegetables are so easily accessible at the grocery store or farmer's markets this time of year. Seriously produce in the summer is just the best, don't ya think?
Although the fresh veggies are tasty all on their own I wanted to add a protein source so this dish goes from just a side salad to a full meal. Tofu makes a great addition and the lemony tahini sauce is the perfect finishing touch. It's creamy, bright, full of flavor, and enhances the already delicious roasted vegetables.
I used my indoor grill for the tofu, but you could also use an outdoor grill. Just be sure to oil the tofu on both sides as well as the grate of the grill to prevent any sticking.
Really this entire dish could be prepared on an outdoor grill, simply roast the whole corn on the grate and make a foil pouch to steam the zucchini and squash until tender.
Our plans for the long weekend include hanging out around the pool in the warm sunshine with family and plenty of delicious eats like this salad. What do your plans look like? What will you be eating?
And if you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 1 15 oz package tofu, drained
- 2 ears of fresh corn with husk
- 1 cup zucchini, cut lengthwise and sliced
- 1 cup yellow squash, cut lengthwise and sliced
- 1 cup spinach, roughly chopped
- 1 pint grape tomatoes
- 2 tbsp olive oil
- salt
- black pepper
- ¼ cup tahini
- juice of ½ a lemon
- ¼ teaspoon salt + more to taste
- ⅛ tsp black pepper
- 1 garlic clove
- ¼ - ½ cup water
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Use a tofu press to squeeze water from tofu, if you have one, or place tofu on on a tea towel with another towel on top. Place something heavy like a cast iron skillet on top of wrapped tofu to press as much water out as possible. Press for 15-20 minutes.
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Next cut tofu into slabs, lightly oil both sides and sprinkle with salt and pepper.
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Grill tofu for 5-10 minutes per side or until lightly browned with grill marks.
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Preheat oven to 350 degrees.
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Place corn with husk directly on oven rack and bake for 30 minutes. Allow to cool and remove from husk. Cut corn from the cob.
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Toss zucchini and squash with 1 tablespoon olive oil and a dash of salt and pepper. Spread in an even layer on a baking sheet lined with parchment paper. Roast for 25- 30 minutes or until slightly softened.
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Whisk all ingredients together in a small dish. Start with ¼ cup of water and add more to desired consistency. Taste and add salt and pepper to your liking.
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Toss all veggies in a large bowl to mix. Add grilled tofu and drizzle with sauce.
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