the best corn salad - perfect end of summer meal [vegan & easy] plantifully based

Hi everyone! Today we are making the last summer recipe. This crispy baked tofu with a corn salad, is so delicious and perfect to transition from summer to fall! BLOG POST: GET MY COOKBOOK: SIGN UP FOR MY NEWSLETTER: PODCAST: AMAZON STOREFRONT: SEASONED BREACRUMBS: FINE PANKO BREADCRUMBS: INGREDIENTS (PLEASE DO NOT COPY AND PASTE ELSEWHERE THANK YOU) Corn Salad 3 ears of boiled corn (about 30 ounces/900g), or around 10 ounces/290g corn niblets 1 green bell pepper (about 8 ounces/227g) 1 jalapeño (about 1.5 ounces/45g) 3 green onions, top and bottom 1/4 red onion (about 2 ounces/50g) 5 to 10 leaves basil, chiffonade 2 1/2 teaspoons olive oil, divided 1 teaspoon b