Grilled Vegetable Salad with Tofu
A fresh and healthy grilled salad featuring seasonal vegetables, firm tofu, and a zesty homemade vinaigrette. Perfect combination of grilled zucchini, corn, asparagus, and tofu served over fresh greens with avocado and tomato.
Ingredients
- •1 whole zucchini, halved lengthwise
- •1 ear ear corn, husked
- •1 bunch bunch asparagus (about 16 pencil-thin spears), ends trimmed
- •4 ounces firm tofu
- •4 whole scallions
- •1 spray Olive oil cooking spray
- •1 cup mixed greens
- •1 whole romaine heart
- •¼ whole avocado
- •1 whole vine-ripened tomato
- •1 teaspoon Dijon mustard
- •1 teaspoon fresh lemon juice
- •1 teaspoon fresh lime juice
- •½ teaspoon white wine vinegar
- •½ cup extra-virgin olive oil
Cooking Instructions
- 1.
Heat grill to medium. Spray zucchini, corn, asparagus, tofu and scallions with oil. Season with salt and pepper. Grill scallions 2 minutes per side; tofu 2 minutes per side; zucchini and asparagus 3 minutes per side; corn 8 to 10 minutes, turning often. Cut zucchini and asparagus into bite-ize pieces. Cut corn into chunks; slice off some kernels. Slice tofu into triangles. Combine veggies, tofu and remaining ingredients in a bowl.
20 min
- 2.
Combine all ingredients in a bowl; whisk until smooth. Season with salt and pepper. Divide salad greens and veggies between 2 bowls; drizzle each with 2 tablespoon dressing.
5 min
