Grilled Corn and Tomatoes with Vegan Tonnato Sauce

Name: Grilled Corn and Tomatoes with Vegan Tonnato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 loose tablespoons dried wakame seaweed; Boiling water; 1/4 cup silken tofu (about 3 ounces); 1 tablespoon capers, drained; 1 small garlic clove; 1 teaspoon yellow miso paste; 1 teaspoon Dijon mustard; 1 teaspoon nutritional yeast (see Note); 2 tablespoons freshly squeezed lemon juice; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 4 ears of corn, shucked; 2 tablespoons extra-virgin olive oil, plus more for brushing; Salt and freshly ground pepper; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons chopped basil; 6 heirloom tomatoes, thinly sliced; One 8-inch square sheet of nori seaweed, finely shredded

Servings: persons

2 loose tablespoons dried wakame seaweed
Boiling water
1/4 cup silken tofu (about 3 ounces)
1 tablespoon capers, drained
1 small garlic clove
1 teaspoon yellow miso paste
1 teaspoon Dijon mustard
1 teaspoon nutritional yeast (see Note)
2 tablespoons freshly squeezed lemon juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 ears of corn, shucked
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped basil
6 heirloom tomatoes, thinly sliced
One 8-inch square sheet of nori seaweed, finely shredded

1
In a small heatproof bowl, soak the wakame in the boiling water until softened, about 5 minutes.
2
Drain, rinse and press out any excess water; pat dry.
3
Transfer the wakame to a mini food processor and add the tofu, capers, garlic, miso, mustard, nutritional yeast and lemon juice.
4
Process to a paste.
5
Add the olive oil and process until fairly smooth; the wakame won't break down completely.
6
Season the sauce with salt and pepper.
7
Light a grill.
8
Brush the corn with olive oil and season with salt and pepper.
9
Grill over high heat, turning, until tender and lightly charred all over, about 5 minutes.
10
When the corn is cool enough to handle, cut the kernels from the cobs into a medium bowl.
11
Add the 2 tablespoons of olive oil, the lemon juice and basil and season with salt and pepper.
12
Spread the sauce on plates and top with the tomatoes.
13
Season with salt and pepper.
14
Spoon the corn salad over the tomatoes and garnish with the shredded nori.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 loose tablespoons dried wakame seaweed, Boiling water, 1/4 cup silken tofu (about 3 ounces), 1 tablespoon capers, drained, and more.

Yes, Grilled Corn and Tomatoes with Vegan Tonnato Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!