Grilled Tofu Salad

Preparation

1. Step 1

   Heat grill to medium and grease grates with neutral oil. In a small bowl, combine the lemon juice, miso, garlic and 2 tablespoons of water and whisk, mashing the miso until it dissolves. While whisking constantly, slowly drizzle in ¼ cup of the olive oil; season with salt and pepper.

2. Step 2

   Brush both sides of the bread with the remaining 2 tablespoons olive oil. Season tofu and zucchini with salt and pepper, then brush ¼ cup of the lemon-miso dressing evenly all over both. Grill, turning occasionally, until bread is toasted, tofu is nicely charred and zucchini is tender, about 5 minutes for the bread and 8 minutes for the tofu and zucchini.

3. Step 3

   Transfer the tofu and zucchini to a cutting board; slice the tofu crosswise 1-inch-thick and chop the zucchini into 1-inch pieces.

4. Step 4

   Arrange the grilled tofu and zucchini on a large serving platter and drizzle over 2 tablespoons of the dressing. Add snap peas and herbs to the remaining dressing and toss to evenly coat. Scatter the mixture all over the salad and shave some cheese on top, if using. Serve with grilled bread on the side.