Zucchini Corn Salad


  • 1 cup Extra Virgin Olive Oil
  • 2 Lemons (juiced)
  • 1/2 tsp salt
  • 1 tsp Dijon Mustard
  • 6 oz Tofu (extra firm, pressed dry, cubed)
  • 2 Zucchini
  • 2 Cups corn, cooked


  1. In a bowl, combine the olive oil, lemon juice, salt, and mustard.  Add the tofu and marinate for at least 10 minutes.
  2. Use a peeler to slice the zucchini into thin strips.
  3. Arrange the zucchini and corn on a serving plate.  Remove the tofu from the lemon vinaigrette and crumble over top.  Drizzle your desired amount of leftover lemon marinade over top as a dressing.  Enjoy!

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