Grilled Ranch Tofu Salad

• 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.

• 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.

• 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.

• 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.

• Thinly slice tofu.
• Divide salad between plates.
• Top with tofu and croutons, then sprinkle remaining feta over top.
• Dollop spicy mayo over tofu.

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.