Zucchini Corn Salad

Ingredients:

• 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

Preparation:

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!