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Grilled Ranch Tofu Salad

Grilled Ranch Tofu Salad

with Grilled Corn and Charred Croutons
5.0(2)
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Calories
: 
710 kcal
Protein
: 
25g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Soy
  • Mustard
  • Sulphites
  • Barley
  • Wheat
  • Egg
  • Milk
  • May contain traces of allergens
  • Milk
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Walnuts
  • Crustaceans
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 unit(s)

Tofu

(Contains: Soy)

½ tbsp

Montreal Spice Blend

(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

1 unit(s)

Tomato

1 unit(s)

Corn on the Cob

113 g

Baby Spinach

1 unit(s)

Ciabatta Roll

(Contains: Barley, Wheat May be present: Soy, Walnuts, Sesame)

2 tbsp

Spicy Mayo

(Contains: Mustard, Egg May be present: Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

Not included in your delivery

¼ tsp

Sugar*

4 tbsp

Oil*

0.13 tsp

Salt*

Calories710 kcal
Fat51 g
Saturated Fat9 g
Carbohydrate38 g
Sugar5 g
Dietary Fiber5 g
Protein25 g
Cholesterol20 mg
Sodium1240 mg
Trans Fat0.2 g
Potassium750 mg
Calcium700 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Sheet
•Measuring Spoons
•Large Bowl
•Whisk

Cooking Steps

PDF
1
  • Add vinegar, half the feta, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (3 tbsp) oil to a large bowl. Season with pepper, then whisk to combine.
  • Halve ciabatta.
  • Cut tomato into 1/2-inch pieces.
  • Husk corn.
  • Pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over.
  • Season with salt and half the Montreal Spice Blend (use all for 4 ppl). Drizzle 1/2 tbsp (1 tbsp) oil over top, then flip to coat.
2
  • Add ciabatta and corn to a baking sheet.
  • Drizzle 1 tbsp (2 tbsp) oil evenly over both sides of ciabatta and 1/2 tbsp (1 tbsp) oil over corn. Season ciabatta and corn with salt and pepper.
3
  • Add ciabatta to one side of the grill, then add corn to other side. Close lid.
  • Grill ciabatta, flipping halfway, until toasted and lightly charred, 2-4 min. (TIP: Keep an eye on ciabatta so it don't burn!)
  • Grill corn, turning corn occasionally, until grill-marked and tender, 8-10 min.
  • When done, return ciabatta and corn to the same baking sheet.
4
  • When ciabatta is done and corn is still on the grill, pat tofu dry with paper towels.
  • When corn is done, add tofu to the grill. Close lid and grill, flipping once, until grilled marked, 4-5 min per side.
  • Transfer tofu to the same baking sheet with corn and ciabatta.
5
  • When corn is cool enough to handle, place cob on the side. Carefully cut kernels off cob, turning cob as you go.
  • Tear or cut ciabatta into 1/2-inch pieces.
  • Add spinach, tomatoes and corn to the bowl with vinaigrette, then toss to combine.
6
  • Thinly slice tofu.
  • Divide salad between plates.
  • Top with tofu and croutons, then sprinkle remaining feta over top.
  • Dollop spicy mayo over tofu.
7

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with salt and half the Montreal Spice Blend (use all for 4 ppl). Drizzle 1/2 tbsp (1 tbsp) oil over top, then flip to coat.

8

When corn is done, add tofu to the grill. Close lid and grill, flipping once, until grilled marked, 4-5 min per side.

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