• Thinly slice cucumbers.
• Cut ciabatta into 1/2-inch cubes.

• Add ciabatta and 2 tsp (4 tsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
• Toast in the middle of the oven, stirring halfway through, until lightly golden, 5-6 min.
• When croutons are done, transfer to a plate to cool slightly.

• Meanwhile, heat a large non-stick pan over medium-high heat.
• When hot, add 1 tsp (2 tsp) oil, then corn. Season with salt and pepper. Cover and cook, stirring occasionally, until deep golden brown, 5-6 min.
• Remove from heat, then transfer corn to a plate to cool.

• Meanwhile, add vinegar, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt, then whisk to combine. (TIP: Add a pinch of sugar to dressing, if desired.)
• Add cucumbers, then toss to coat. Set aside.

• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and remaining Lemon-Pepper Seasoning.
• Heat the same pan (from step 3) over medium.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min. 
• Remove from heat, then transfer tofu to the plate with corn. Set aside to cool slightly.

• Add spring mix and croutons to the large bowl with marinated cucumbers. Toss to combine.
• Divide salad between plates. Top with tofu and charred corn.
• Drizzle ranch over top.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu in the same way the recipe instructs you to season the shrimp.When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min.

Plate tofu in the same way the recipe instructs you to plate the shrimp.