There is nothing like a delicious grilled corn salad to offer beautiful colors, crunchy textures, and powerful nutrition! This summer corn salad also adds grilled tofu to the mix, which increases the protein content and staying power of this healthy salad. It’s like a cool, light, easy meal in one! You can serve it as a side salad for your meal, or as the main event as an entrée salad bowl. You can even feature this recipe as a meal prep option for healthy meals during the week. Then just add some toasted whole grain bread as a side, or even a light soup, such as my Classic Tomato Soup or French Wild Rice Vegetable Soup.
All you have to do is whip up this olive oil, vinegar, and herb marinade, drizzle it over the fresh corn on the cob pieces and tofu, and cook it on a hot grill. While it’s grilling, chop up your veggies for the salad, including salad greens, radishes, tomatoes, bell pepper, and herbs. Top that lovely salad with your grilled corn and tofu, and serve it immediately. You’re sure to impress with this lovely salad, which is also vegan and gluten-free.
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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.
Marinade:
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
- Mix vinaigrette by whisking together 2 tablespoons olive oil, 2 tablespoons vinegar, oregano, garlic, salt, and black pepper in a small dish.Â
- Slice tofu into three vertical slices, then each of those into halves, and each of those into triangles to make 12 triangles.Â
- 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.Â
- 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.Â
- 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.Â
- Top with tofu triangles and grilled corn on the cob. Serve immediately.Â
- 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.Â
If you’d like to serve this recipe as an entrĂ©e salad, plan on 4 servings each.Â
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
For other plant-based salad recipes, check out some of my favorites:Â
Mediterranean Persimmon White Bean Kale Salad
Arugula Salad with Radishes 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, as well as my how to guide on grilling tofu here.
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