Crispy Tofu Salad with Chipotle Dressing
Ingredients
Tofu
-
14
ounce
extra-firm tofu
-
2
teaspoons
canola oil
-
1
teaspoon
chili powder
-
½
teaspoon
smoked paprika
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
¼
teaspoon
salt
Pickled Onions
-
½
medium
red onion
-
⅓
cup
apple cider vinegar
-
½
teaspoon
honey
-
¼
teaspoon
salt
Chipotle Lime Ranch Dressing
-
5.3
ounce
plain Greek yogurt
-
2
tablespoons
mayonnaise
-
1-2
units
chipotle chili pepper
-
1-2
tablespoons
adobo sauce
-
¼
cup
fresh cilantro
-
1-2
tablespoons
lime juice
-
½
teaspoon
honey
-
to taste
salt
Salad Assembly
-
7
ounces
romaine lettuce
-
1
ear
sweet corn
-
1
medium
orange bell pepper
-
15
ounce
black beans
-
¼
cup
pumpkin seeds
-
2
ounces
tortilla chips
Instructions
- Preheat the oven to 400°F and press the tofu for at least 10 minutes.
- Prepare pickled onions by combining diced onion, apple cider vinegar, honey, and salt in a jar; shake and set aside.
- Mix oil, chili powder, smoked paprika, garlic powder, onion powder, and salt in a bowl, then add torn tofu and toss to coat.
- Spread the tofu on a sheet pan and roast for 30-35 minutes, stirring halfway through until crispy.
- Make the chipotle dressing by blending Greek yogurt, mayonnaise, chipotle peppers, adobo sauce, cilantro, lime juice, honey, and salt until smooth.
- Slice the romaine, corn, and bell pepper, and rinse the black beans.
- Assemble the salad by combining romaine, corn, bell pepper, black beans, roasted tofu, and pumpkin seeds; add pickled onions and drizzle with dressing just before serving.
Nutrition Facts (estimated)
Servings
3 servings
Calories
459
Total fat
17g
Total carbohydrates
52g
Total protein
28g
Sodium
482mg
Cholesterol
6mg
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