There is nothing like fresh summer Long Island corn. I like to cut it off the cobs and sauté it with a little olive oil. Tonight I served it with grilled tofu and the green patty pan squash from the CSA. It doesn’t get any easier than this.
1 package extra firm tofu
S and P
Press the tofu for as long as you have. Cut the tofu into triangles (cut it half, half again, then triangles.) Brush the top side with olive oil and season with salt and pepper. Place the tofu, seasoned side down, onto a hot grill pan and do not move it for a few minutes. Lift up the tofu and check for grill marks. Flip and cook the other side.
1 green Patty Pan squash *
S and P
Cut the squash in half and then slice it. Brush the top side with olive oil and season with salt and pepper. Place the squash, seasoned side down, onto the hot grill pan and do not move it for a few minutes. Flip and cook the other side.
3 ears of fresh corn on the cob (1 per person)
Cut the corn off the cobs. Add a very small amount of olive oil to a pan and heat. Add the corn with a dash of salt. Cook until the corn is bright.
Serve tofu and squash with corn. Enjoy!