GRILLED TOFU SUMMER SALAD
2 14 oz. packages of firm light tofu cut into 1/2 inch cubes
1 15 oz. can of yellow corn (make sure it's unsweetened)
1 16 oz. can of white beans
1/2 cup of chopped black olives
1/2 cup of smoked sun-dried tomatoes
3 cups of olive oil
2 tablespoons of balsamic vinegar
3 tablespoons of chopped fresh basil
3 tablespoons of chopped scallions
2 tablespoons of minced garlic
*Side note: If you can't find the light version of firm tofu, just use the regular kind but make sure it's firm so it will grill nicely
Pre-heat oven to 300 degrees and move oven rack to the top shelf. Lightly spray a rimmed cookie sheet with pam and spread out the drained corn evenly. Roast in the oven checking and flipping corn every so often until they start to brown slightly and become fragrant (about 15 minutes). Take out of the oven and let cool. Mix 2 cups of olive oil, garlic, and salt and pepper to taste in a large bowl. Spray grill pan with non-stick spray and pre-heat 300 degrees. Take half of the cubed tofu and add to the oil mixture. Using your hands, carefully toss the tofu making sure not to break the cubes. Add the tofu to the grill pan (spread out a bit so no piece is touching). Flip over each piece once grill marks form, turing a medium to dark brown color (about 2 minutes per side). Remove from grill onto a plate and let cool. Add the rest of the tofu to the oil mixture and repeat grilling steps. If you have leftover oil mixture, feel free to brush over the tofu before you flip to give more flavor. Once done grilling, set tofu aside to cool - you can expedite this by refrigerating. Next, drain and rinse white beans and add to a large serving bowl. Add olives, sun-dried tomatoes, corn, basil, scallions and toss until mixed. Add the cooled tofu to the bowl and then pour 1 cup of olive oil over mixture. Add the balsamic vinegar and toss salad until mixed well. Add salt and pepper to taste and serve cold.
Try serving with slice avocado - it's a great companion to this cool summer dish!