Preheat oven to 425°F (218°C).

Place the bell pepper, jalapeño, and red onion in a baking dish. Coat with 2 teaspoons of olive oil. Roast in oven for 12 minutes. Flip, and then continue to roast for another 7 minutes. Once they are done let them cool for 5 mins.

Meanwhile, use a sharp knife to cut the corn off of the cob. After boiling your corn allow it to cool so it is not too hot when you do this. I like to do this into a large bowl to catch all the corn.

Prep the tofu: cut the tofu into two halves crosswise. Then use your knife to make about ¼ inch thick slices. Then cut on the diagonal to make tofu triangles. If you need a visual watch the YouTube video.

Then, coat the tofu pieces first in cornstarch, then in the nondairy milk, and finally in the breadcrumbs. Place on a baking sheet. Allow the nondairy milk to drip off so it doesn’t get excess in the breadcrumbs.

Once they are all coated spray with spray oil and bake for 20 minutes. Flip, spray again and bake for an additional 5 minutes.

At this point the veggies should be done roasting and cooling.

Use a sharp knife to chop the veggies, removing the tops and seeds from the pepper. As well as chop the green onion and basil. Add it all into the big bowl with the corn. Add the remaining olive oil, balsamic glaze and salt to taste. Mix and taste, feel free to add additional seasonings if you like.

Once the tofu is done add it to plate along with a generous serving of corn salad. Garish with fresh basil and extra salt if desired.