Spicy Grilled Tofu with Salsa & Corn Salad

• 1 small bunch cilantro
• 4 ears corn
• 1 (113 g) pkg crumbled feta cheese
• 2 (340 g) pkgs extra firm tofu
• 2 small pkgs grape tomatoes
• 2 limes
• 1 orange bell pepper
• ½ cup plain Greek yogurt
• ½ medium red onion
• black pepper
• chili powder
• cumin, ground
• extra virgin olive oil
• garlic powder
• honey
• hot sauce
• mayonnaise
• salt

Instructions

1. Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.
2. Place hot sauce, oil, honey, and spices in a medium bowl. Stir to combine the marinade.
3. Cut tofu planks in half, then cut each half into two triangles. Add tofu to the bowl with the marinade, gently stir to coat, and set aside.
4. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
5. While the pan heats up, remove husks and silks from corn. Using your hands, snap each ear in half.
6. Once the pan is hot, add corn cobs and grill, rotating occasionally, until slightly charred, 4-5 minutes. Remove to a plate and allow to cool slightly. (Reserve pan for later use.)
7. Meanwhile, wash and dry the fresh produce.
8. Zest and juice limes into another medium bowl.
9. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lime.
10. Peel, halve, and mince onion. Add to the bowl, along with the spices, and stir to combine the lime dressing. Transfer half of the dressing to a third medium bowl, then set both bowls aside.
11. Return the grill pan to medium-high heat. Once the pan is hot, add tofu and grill until charred and cooked through, 3-4 minutes per side. Add to the plate with the corn.
12. Meanwhile, quarter tomatoes. Trim, seed, and medium dice bell pepper. Add both to one of the bowls with the dressing, stir to combine the salsa, and set aside.
13. Working over the bowl with the remaining lime dressing, coarsely grate corn off of the cob, catching all of the kernels and juices in the bowl.
14. Add feta, yogurt, and mayo to the bowl with the corn. Stir to combine the corn salad.
15. To serve, divide tofu, corn salad, and tomato salsa between plates. Enjoy!