Grilled Vegetable Salad with Tofu

Grilled Vegetable Salad with Tofu

  • 1 zucchini, halved lengthwise
  • 1 ear corn, husked
  • 1 bunch asparagus (about 16 pencil-thin spears), ends trimmed
  • 4 oz. firm tofu, cut into 2 ½ inch slices
  • 4 scallions
  • Olive oil cooking spray
  • 1 cup mixed greens
  • 1 romaine heart, chopped
  • ¼ avocado, cut into bite-size chunks
  • 1 vine-ripened tomato, cut into bite size chunks
  • 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

Heat grill to medium. Spray zucchini, corn, asparagus, tofu and scallions with oil. Season with salt and pepper. Grill scallions and 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-size pieces. Cut corn into chunks; slice off some kernels. Slice tofu into triangles. In a bowl, combine vegetables, tofu, greens, romaine, avocado, and tomatoes. In another bowl, combine mustard, juices, vinegar and oil; whisk until smooth. Season with salt and pepper.

  • 496 calories
  • 39 grams fat
  • 31 grams carbs
  • 16 grams protein

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