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
- Preheat grill to medium-high heat.
- Cut tofu into 1/2 inch thick slices and place onto a plate lined with paper towels to absorb excess moisture.
- Cut red bell peppers, zucchini, yellow squash, and red onion into large pieces.
- In a small bowl, whisk together olive oil, minced garlic, salt, and pepper.
- Brush vegetables and tofu with the olive oil mixture.
- 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.
- Once done, remove from the grill and let cool for a few minutes.
- To assemble the salad, divide mixed greens between four plates.
- Top with grilled vegetables and tofu.
- Drizzle balsamic vinaigrette dressing over the top.
- 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