Grilled vegetable and tofu salad


  • 1 block of firm tofu
  • 2 red bell peppers
  • 1 zucchini
  • 1 yellow squash
  • 1 red onion
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 8 cups mixed greens
  • 1/4 cup chopped fresh basil
  • 1/4 cup balsamic vinaigrette dressing
  • Optional: crumbled feta cheese or sliced avocado for topping


  1. Preheat grill to medium-high heat.
  2. Cut tofu into 1/2 inch thick slices and place onto a plate lined with paper towels to absorb excess moisture.
  3. Cut red bell peppers, zucchini, yellow squash, and red onion into large pieces.
  4. In a small bowl, whisk together olive oil, minced garlic, salt, and pepper.
  5. Brush vegetables and tofu with the olive oil mixture.
  6. Place vegetables and tofu on the preheated grill and cook for 10-12 minutes, or until vegetables are tender and tofu is lightly browned on both sides. Flip tofu and vegetables halfway through cooking.
  7. Once done, remove from the grill and let cool for a few minutes.
  8. To assemble the salad, divide mixed greens between four plates.
  9. Top with grilled vegetables and tofu.
  10. Drizzle balsamic vinaigrette dressing over the top.
  11. Garnish with chopped fresh basil, and crumbled feta cheese or sliced avocado if desired.

Calorie breakdown (per serving, without toppings):

  • Calories: 284
  • Protein: 12g
  • Carbs: 15g
  • Fat: 20g
  • Fiber: 5g