Zucchini Salad

With a peeler, peel zucchini down to the core. Dice the tofu into approx. ¼ in cubes and put everything into a bowl

• 1 Zucchini (~ 7.8 oz)
• 5.3 oz Smoked tofu

Finely chop the parsley and garlic, drain the corn, halve the tomatoes and add them to the bowl.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• ½ Garlic clove (~ 0.1 oz)
• 3.5 oz Cherry tomatoes
• 1⁄3 cup Sweet corn, canned

Add the olive oil, crushed pepper, sugar, lemon juice, mustard and salt into a mason jar. Screw the lid on tightly and shake vigorously until combined.

• 1 ⁠½ Tbsp Olive oil
• ½ tsp Crushed pepper
• ½ tsp Granulated sugar
• ½ Lemon (~ 1 oz)
• 1 tsp Yellow mustard
• Salt

Sprinkle the vinaigrette into the bowl, add the tofu and toss lightly until coated evenly. Top with sesame and season with salt and pepper.

• Salt
• 2 tsp Sesame seeds

Enjoy your meal!