Heat grill or grill pan to 350 degrees or roughly medium high heat.
Season tofu with salt, pepper and a bit of oil. Grill on each side 5-7 minutes each, rotating for grill marks. Let cool and slice for salad.
Season the corn with oil, salt and pepper, grill on each side about 3-4 minutes. Corn will be ready when kernels turn bright yellow in color. Let cool and cut kernels away from cob.
In a bowl, toss the corn, 1/2 of the garlic, red onion, jalapeno, bell pepper, tomato, and 1/2 of the lime zest and juice. Season with salt and pepper and let rest.
For the vinaigrette whisk together the other half of the lime juice, zest, garlic, salt, pepper and a bit of olive oil. Taste for seasoning and adjust as needed.
Serve the salad with tofu, corn salsa and vinaigrette on top.