Grilled Tofu & Summer Veggie Salad

8-Week Summer Salad Series
Week 7 | Grilled Tofu & Summer Veggie Salad

A vibrant, grill-kissed salad that’s packed with plant-based protein and garden-fresh flavor.

PROTEIN
1.5 lbs organic tofu, pressed, marinated, and grilled

BASE
5 cups mixed greens
1 cup grilled eggplant, sliced
1 cup cherry tomatoes, halved
1 cup sliced cucumber

ADD-INS
2 tbsp sunflower seeds
¼ cup fresh basil, chopped or torn

DRESSING
¼ cup olive oil
2 tbsp lemon juice
1 tsp dried oregano
1 tbsp chopped fresh parsley
1 garlic clove, minced

DIRECTIONS

1. Marinate the Tofu: Press tofu to remove moisture, then marinate in olive oil, lemon juice, garlic, and herbs for 30 minutes.

2. Grill the Tofu & Eggplant: Grill marinated tofu and sliced eggplant over medium heat for 3–4 minutes per side, until lightly charred.

3. Prep the Veggies: Halve tomatoes and slice cucumber. Chop or tear basil.

4. Make the Dressing: Whisk olive oil, lemon juice, oregano, parsley, and garlic until smooth.

5. Assemble & Serve: Layer mixed greens, grilled eggplant, tomatoes, and cucumber. Top with grilled tofu, sunflower seeds, and basil. Drizzle with dressing and enjoy!