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1 cup Extra Virgin Olive Oil
2 Lemon (juiced)
1/2 tsp Sea Salt
1 tsp Dijon Mustard
6 oz Tofu (extra firm, pressed dry, cubed)
2 cups Corn (cooked)
- In a bowl, combine the olive oil, lemon juice and mustard. Add the tofu and marinate for at least 10 minutes.
- Use a peeler to slice the zucchini into thin strips.
- 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!
Leftovers: Refrigerate in an airtight container for up to five days.
More Flavor: Grill corn on the cob until tender and slightly charred. Slice the kernals off the cob into the
Additional Toppings: Top with red pepper flakes, fresh herbs, red onion, black pepper, chickpeas or chicken breast.
No Tofu: Use feta or goat cheese instead.
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