Grilled Tofu Summer Veggie Salad
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.
Ingredients
Salad:
- 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
Sauce:
- 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
Instructions
Tofu:
- 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.
- Next cut tofu into slabs, lightly oil both sides and sprinkle with salt and pepper.
- Grill tofu for 5-10 minutes per side or until lightly browned with grill marks.
Veggies:
- Preheat oven to 350 degrees.
- 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.
- 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.
Sauce:
- 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.
To assemble.
- Toss all veggies in a large bowl to mix. Add grilled tofu and drizzle with sauce.
