Description
This healthy Santa Fe salad with crispy baked tofu, fresh veggies, black beans, corn and zesty cilantro lime dressing is the perfect combination of flavour and nutrition.
Ingredients
For the Tofu
- 1 approx. 400g package tofu, drained and patted dry
- 1 tbsp oil
- 1 tbsp tamari
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- salt
For the Cilantro Lime Vinaigrette
- ¼ cup olive oil
- 1 tbsp maple syrup
- 1 garlic clove, grated
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 lime, juiced and zested (about 3 tbsp juice and 1 tbsp zest)
- ¼ cup cilantro, finely chopped
- salt and pepper
For the Salad
- 6 cups chopped romaine lettuce (185 g)
- 2 cups cherry tomatoes, halved (about 260 g)
- 1/2 cup thinly sliced red onion (45 g)
- 1 avocado, sliced
- 1 14 oz can black beans, drained and rinsed
- 1 cup corn kernels (130 g)
- tortilla chips, optional
Instructions
- Prepare the Tofu: Preheat oven to 400 F. Over a medium bowl, break tofu into pieces, about ½-inch in size. Drizzle oil and tamari over top, then sprinkle with chili powder, cumin, smoked paprika and garlic powder. Season with salt, then toss to coat.
- Bake the Tofu: Transfer tofu to a greased baking sheet, spreading out in an even layer. Bake on the middle rack of the oven for 20-24 min, stirring halfway through, until deep brown and crisped.
- Make the Dressing: In a bowl or measuring cup, add oil, maple syrup, garlic, cumin, oregano, lime zest and juice and cilantro. Season with salt and pepper, then whisk to combine.
- Toss Salad: To a large bowl, add lettuce, tomatoes and roughly half of the dressing. Toss to combine.
- Serve: Divide the salad between 3 bowls. Top each with black beans, corn, avocado and tofu. Drizzle the remaining dressing over top of each. Crumble tortilla chips over top, if desired.
Notes
If you prefer, you can make pickled red onions instead of using raw red onion. Please use this pickled red onion recipe and prepare them before you start the rest of the recipe.
The recipe makes 3-4 servings. I like making 3 so there is more dressing for each salad but you can definitely stretch it to 4 servings. I often make 4 servings for meal prep (2 for dinner, 2 for lunch the next day). If you make 4 servings, each salad is 462 calories.
Nutrition
- Serving Size: 1 salad
- Calories: 616
- Sugar: 10 g
- Sodium: 1244 mg
- Fat: 38 g
- Carbohydrates: 49 g
- Fiber: 17 g
- Protein: 26 g