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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