Summer Salad with Tofu

Recipe Ingredients

1 block of Fontaine Santé Extra Firm Tofu (400g), drained and cut into 1cm thick slices
2 zucchinis thinly sliced lengthwise
1 carrot, grated
1 cup cherry tomatoes, halved
7 cups mixed baby greens

Marinade (for the tofu)
5 tbsp soy sauce
5 tbsp olive oil
2 tsp Dijon mustard
2 tsp honey
2 tsp lime juice
2 tsp Herbes de Provence
1 tsp salt
½ tsp ground pepper
2 garlic cloves, finely chopped
½ jalapeno pepper, seeded and finely chopped

Marinade (for the zucchini)
6 tbsp olive oil
1 tsp sea salt
½ tsp ground black pepper
1 sprig of fresh thyme

  • Preparation: 10 minutes
  • Execution: Easy
  • Cooking time: 10 minutes
  • Portions: 4


Combine all the ingredients for the tofu marinade in a fridge-safe container and add the tofu slices. Refrigerate for 8 hours.

In another container, mix together all the ingredients for the zucchini marinade, add the zucchini strips and refrigerate for 8 hours.

Heat the BBQ over medium heat. Once hot, place the tofu and zucchini slices on the grill and close the lid. Cook for 5 minutes or until the tofu is golden and hot on each side. The same goes for the zucchini, though they may not take as long as the tofu.

Divide the greens, grated carrots, cherry tomatoes, tofu slices and zucchini among 4 plates and drizzle with a bit of the remaining tofu marinade.