Thursday, August 2, 2012

Quick and Easy Tofu Salad with Summer Vegetables

I typically use tofu in an Asian-style stir-fry, so I decided to switch things up and use it as the protein in a salad instead. For this salad, I used what I had from the CSA and garden, but you could easily substitute whatever you have on hand. For a completely vegan meal, leave off the goat cheese.


  • 1 package of extra-firm tofu, completely drained and diced into cubes
  • 2 zucchini, diced
  • 2 tsp. olive or vegetable oil
  • 2 cloves of garlic, minced
  • 1/2 tsp. red pepper flakes (or to taste)
  • corn kernels from 2 ears of fresh corn
  • 2 tomatoes, seeded and diced
  • 2 Tbsp. fresh parsley, chopped
  • juice of 1 lemon
  • salt, to taste
  • salad greens, for serving
  • crumbled goat cheese, for serving
Dice the tofu and drain in a kitchen towel for 5-10 minutes. Squeeze the towel to remove excess moisture. Heat the oil over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds. Add the tofu and zucchini and cook for 5 minutes. 

With a sharp knife, cut the corn off the cobs and add to the pan with the tofu and zucchini. Cook for about 2 minutes. Remove from heat and add tomatoes, parsley, and lemon juice. 

Taste for seasoning and add salt as necessary. Serve warm or cold over salad greens, with a crumble of goat cheese on top and a crusty loaf of bread on the side.