There’s nothing like a delicious grilled corn salad to provide beautiful colors, a firm texture, and a hearty meal! This summer corn salad adds grilled tofu to the mix, increasing the protein content and staying power of this healthy salad. It’s like a cool, simple, easy meal in one! You can use it as a side salad to your meal, or as a main event as an entree salad. You can even include this recipe as a meal prep option for a healthy meal during the week. Then just add whole grain toast as a side, or even a simple soup, like my Classic Tomato Soup or French Wild Rice Vegetable Soup.
All you have to do is beat this olive oil, vinegar, and vegetable marinade, pour it over fresh corn on the cob pieces and tofu, and cook it on a hot grill. While roasting, chop your salad greens, including salad greens, radishes, tomatoes, bell peppers, and herbs. Top that lovely salad with your grilled corn and tofu, and serve immediately. You are sure to impress with this delicious salad, which is also vegan and gluten-free.
Explanation
Looking for a delicious summer corn salad with grilled corn and tofu? This super easy, healthy recipe is vegan, gluten free and full of great flavor and nutrition.
Marinade:
Salad ingredients:
- 1 (16-ounce) package extra firm tofu, drained
- 2 fresh corn on the cob, shelled, cleaned, cut in half 2-inch pieces
- 1 quarter baby vegetable salad
- 4 small radishes, thinly sliced
- 1 cup cherry tomatoes, cut in half
- 1 small peppers, 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 salt seasoning
- Make the vinaigrette by whisking together 2 tablespoons of olive oil, 2 tablespoons of vinegar, oregano, garlic, salt, and black pepper in a small bowl.
- Cut the tofu into three straight pieces, 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 pieces of corn in another flat bowl and pour the remaining marinade over the corn, tossing to spread. Allow to soak in water for at least 30 minutes, turn after 15 minutes to spread the marinade.
- Heat the grill to medium. Remove the tofu and corn from the marinade, set aside, and place on the grill. Baste with the reserved marinade while cooking and turn. Grill tofu until golden (about 7-8 minutes). Grill corn until tender and golden (about 15 minutes). Remove from heat.
- While the tofu and corn are cooking, assemble the 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 of olive oil and 1 tablespoon of red wine vinegar, sprinkle with seasoned salt. Mix 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 tofu and corn in the oven in a baking dish at 400 F until the corn is tender and the tofu is golden brown.
If you’d like to serve this recipe as an entrée salad, make 4 servings each.
Use frozen corn on the cob if fresh is not available.
- Preparation Time: 15 minutes (not including fishing time)
- Cooking Time: 15 minutes
- Category: Salad
- Food: American
For more plant-based salad recipes, check out some of my favorites:
Mediterranean Persimmon White Bean Kale Salad
Arugula Salad with Radish and Avocado and Truffle Lemon Vinaigrette
Jade Pistachio Pear Salad
Sonoma Kale Salad with Red Grapes and Mushroom-Red Wine Vinaigrette
Check out my grilled tofu recipe here, and my tofu grilling guide here.
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