Craving a colorful dinner that tastes like summer? This BBQ tofu with a fresh tomato and corn salad is light, vibrant, and so quick to make—you’ll want it on repeat all season long.
Ingredients
- Avocado Cream
2 ripe avocados
½ cup plain Greek yogurt
Juice of ½ lime
½ tsp salt
- Tofu
2 blocks extra-firm tofu (400g each)
2 tbsp olive oil
1 ½ tsp chili powder
1 cup store-bought BBQ sauce
- Salad
Kernels from 4 ears of corn
1 tbsp olive oil
2 pints cherry tomatoes (551 ml each), halved
3 handfuls fresh basil leaves
100g feta cheese, crumbled
- Dressing
1 jalapeño pepper, seeds removed and finely chopped
Zest of 1 lime
Juice of 2 limes
4 tbsp olive oil
3 tbsp white balsamic vinegar
1 tbsp honey
1 tsp ground cumin
½ tsp salt
Instructions
- Prepare the tofu. Wrap the 2 blocks of tofu in a clean kitchen towel and press firmly for a few minutes to remove excess water.
- Cook the corn. In a large skillet over medium heat, heat 1 tbsp olive oil. Add the kernels from 4 ears of corn and cook for 2 to 3 minutes, stirring occasionally. Transfer to a bowl and let cool.
- Make the avocado cream. In a jar or bowl, combine 2 avocados, ½ cup Greek yogurt, the juice of ½ lime, and ½ tsp salt. Blend with an immersion blender until smooth. Set aside.
- Cook the tofu. Cut the pressed tofu into cubes. In the same skillet, heat 2 tbsp olive oil and cook half of the tofu cubes over medium heat for 3 minutes per side without moving them, until golden and crispy. Remove from the pan and add the remaining tofu cubes. Cook them the same way. If needed, add more oil for cooking. Put back all the tofu cubes in the pan. Sprinkle with 1 ½ tsp chili powder and toss to coat. Add 1 cup BBQ sauce, stir to coat well, and cook for 1 additional minute. Remove from heat.
- Assemble the salad. In a large bowl, whisk together 1 chopped jalapeño, zest of 1 lime, juice of 2 limes, 4 tbsp olive oil, 3 tbsp white balsamic vinegar, 1 tbsp honey, 1 tsp cumin, and ½ tsp salt. Add the cooked corn, halved cherry tomatoes, 3 handfuls of fresh basil leaves, and 100g crumbled feta. Toss gently to combine. (Ideally, assemble just before serving to avoid excess tomato juice watering down the salad.)
- Serve. Divide the avocado cream among 4 bowls, top with the salad, and finish with BBQ tofu on top.
