Zucchini Noodle Salad with Balsamic Tofu

gluten freevegetarian
Summer Zucchini Noodle and Corn Salad with Balsamic Tofu

A gluten-free summer zucchini noodle salad, packed with summer flavors like corn, basil, and zucchini and vegetarian protein from feta cheese and tofu! 

Summer Zucchini Noodle and Corn Salad with Balsamic Tofu

Ever since I became a mother, I have started valuing convenience more than I ever have before.

Simple food preparations seem unnecessary and I find myself buying pre-sliced brussels sprouts, broccoli florets over a whole head of broccoli (unless I’m spiralizing the stem, of course) and cooked beets (love this brand.)

It leaves more time to spend with my family and makes mealtime easier – I can throw something together quickly, because I already have the prepping (and some of the cooking) out of the way.

This is why I’m especially excited for my collaboration this year with Nasoya, my favorite tofu brand!

Nasoya has launched a new organic product called Toss’ables, which come in two flavors: Garlic & Herb and Balsamic Vinaigrette. I incorporate tofu/soy, a great source of plant-based protein, into my monthly diet (and baby Luca’s!), and this makes it even easier – you literally toss the tofu pieces in whatever you’re making for enhanced flavor and healthy protein!

Summer Zucchini Noodle and Corn Salad with Balsamic Tofu

Proteins can be the hardest because they usually require cooking (and cooking = time), so unless you’ve meal prepped, you have to spend some time cooking.

With these Toss’ables in your fridge, you’ll always have an easy, lean, tasty protein waiting for you. They warm up easily in pastas or work well in cold pasta salads, like this pesto zucchini noodle salad.

Since balsamic and pesto are two of my favorites in the summertime, I knew I had to make the perfect picnic salad using the Balsamic Vinaigrette Toss’ables! I topped with grilled corn (hello, Jersey corn’s the BEST!) and some feta for more protein and a salty, creamy bite, but that’s optional if you’re vegan (the pesto is homemade and vegan, but you could also buy our own!)

Summer Zucchini Noodle and Corn Salad with Balsamic Tofu

If you’re weary on raw zucchini noodles, fret not – the longer the pesto sits with the zucchini, the more the zucchini softens. I eat pesto zucchini noodles ALL summer long.

If some of the ingredients in these Toss’ables don’t work for you or you want to make this NOW and can’t get Toss’ables quick enough, I’ve included a separate recipe to make some easy balsamic tofu cubes, using Nasoya’s Extra Firm Tofu!

Summer Zucchini Noodle and Corn Salad with Balsamic Tofu

You don’t need to be a mother to appreciate convenience – if you’re a busy person (or heck, a lazy cook!), these Toss’ables and other time-saving cooked products are key in sticking to a healthy lifestyle.

Note: Although this post is sponsored by Nasoya, all opinions are my own, always.

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Summer Zucchini Noodle and Corn Salad with Balsamic Tofu

Prep Time10 mins
Cook Time10 mins
Total Time20 mins


  • For the salad:
  • Avocado oil or other neutral oil
  • 2 ears of corn shucked
  • 2 medium zucchinis Blade D, noodles trimmed
  • 1 bag Toss'ables Balsamic Vinaigrette or use homemade tofu*, see below
  • ¼ cup crumbled feta optional
  • For the pesto:
  • 2 cups packed basil
  • 2 tablespoons pine nuts
  • 1 large garlic clove minced
  • 3 tablespoons extra virgin olive oil or more, if needed
  • *Balsamic tofu:
  • 14 oz extra firm tofu drained and patted dry, cubed
  • balsamic vinegar to drizzle


  • Note: If you’re preparing your own tofu (instead of using the Nasoya Toss’ables), preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  • Put the cubed tofu into a medium bowl. Drizzle over with balsamic vinegar, so that all the tofu pieces are coated and there’s a teaspoon or so in the bottom of the bowl. Using your fingers (or a spoon), stir to coat well. Lay the tofu out on the baking sheet. Bake for 25-35 minutes or until firm to your preference, flipping the tofu halfway through. Continue with the rest of the recipe, using your homemade tofu instead of the Toss’ables in the recipe.
  • If you’re using Nasoya Toss’ables: heat a grill or grill pan to medium heat. Drizzle the corn with avocado oil (or oil of choice) and rub in with fingers. Once grill is hot, add the corn and let cook about 3 minutes per side until charred and tender, about 12 minutes. Over a cutting board or clean surface, remove and shave the kernels off with a knife, holding the cob vertically as you slice downwards.
  • While corn cooks, prepare the pesto: place all of the ingredients for the pesto in a food processor and pulse until creamy. Taste and adjust to your preferences, if necessary. Add the pesto to the bottom of a large serving bowl and add the zucchini noodles and tofu. Toss to combine well. Once corn is ready, add the corn and feta (if using) and toss gently. Serve.

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