Grilled Corn and Tomatoes with Vegan Tonnato Sauce

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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag