With crispy tofu, grilled corn, and your favorite summer salad toppings, this vegetarian Grilled Romaine Salad is turning out-of-the-ordinary into your new weekly dinner ritual.
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Grilled Romaine Salad

With crispy tofu, grilled corn, and your favorite summer salad toppings, this vegetarian Grilled Romaine Salad is turning out-of-the-ordinary into your new weekly dinner ritual.
Course Main Dishes, Salads, Side Dishes
Keyword grilled romaine salad
Diet Gluten-Free, Low Carb, Vegetarian
Occasion 4th of July
Time 30 minutes or less, 45 minutes or less
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 people
Author Sarah Bond

Ingredients

Tofu

  • 1 12-oz block firm tofu
  • 2 Tbsp extra virgin olive oil 30 mL
  • 2 Tbsp soy sauce 30 mL
  • ½ tsp garlic powder
  • ½ tsp smoked paprika

Salad

  • 1 large head romaine lettuce or 2 small heads
  • 2 Tbsp extra virgin olive oil 30 mL
  • 2 Tbsp lemon juice 30 mL
  • ½ tsp salt
  • ¼ tsp crushed red pepper flakes
  • 2 to 3 ears of corn
  • ½ cup chopped tomatoes
  • ½ cup feta cheese
  • ½ cup homemade kefir ranch dressing

Instructions

  • Tofu: Press tofu dry with paper towels and slice in half through the middle to form two thin slabs. In a shallow container large enough to fit the tofu, stir together oil, soy, garlic powder, and paprika, then add tofu slabs. Cover tofu with the marinade and let soak for 15 minutes while you heat up the grill.
  • Prep: Cut romaine heads in half lengthwise. Combine oil and lemon juice, and liberally brush onto the romaine and corn. Cut tomatoes, crumble feta, and mix together kefir ranch dressing if using.
  • Grill: Over medium-high heat, grill corn (10 minutes, turning often), tofu (10 minutes, flipping once), and romaine (5 minutes, flipping once).
  • Assemble: Serve immediately, with sliced tofu, cut corn, tomatoes, feta, and ranch dressing.