Summer Vegetable and Tofu Salad with Lemon Herb Dressing

Here's a simple and adaptable summer salad recipe that's perfect for a light lunch or dinner. The combination of tofu, vegetables, and herbs creates a refreshing and flavorful dish. The lemon herb dressing adds a bright and tangy touch, while the olive oil helps to bring all the flavors together. This salad is a great way to use up any leftover summer vegetables you have on hand.

This salad was inspired by a trip I took to Italy a few years ago. I was staying in a small village in Tuscany, and I had the opportunity to visit a local farmer's market. I was amazed by the variety of fresh produce that was available, and I couldn't resist buying a bunch of different vegetables. I decided to make a salad with the vegetables, and I added some tofu for protein. The salad was so good that I've been making it ever since.

Prep time: 15 | Cook time: 0 | Serves: 2

Ingredients

• 1 block extra-firm tofu, drained and pressed
• 1 zucchini, sliced into thin ribbons
• 1 yellow squash, sliced into thin ribbons
• 1 bell pepper, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/4 cup olive oil

Instructions

1. In a large bowl, combine the tofu, zucchini, yellow squash, bell pepper, red onion, parsley, mint, and olive oil.
2. Season with salt and pepper to taste.
3. Toss to coat.
4. Serve immediately or refrigerate for later.

Why It Works

• The combination of tofu, vegetables, and herbs creates a refreshing and flavorful dish.
• The lemon herb dressing adds a bright and tangy touch, while the olive oil helps to bring all the flavors together.
• This salad is a great way to use up any leftover summer vegetables you have on hand.
• This salad is a good source of protein and fiber.
• This salad is a good source of vitamins and minerals.