Mexican Tofu Salad
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
My go to weeknight dinner has got to be this Mexican tofu salad. It's ridiculously easy to throw together in just 35 minutes total, and honestly, it costs next to nothing since tofu is so affordable. The best part? Black beans are packed with protein and fiber, so you're getting a seriously nutritious meal that actually keeps you full. I love how the crispy tofu plays against the fresh greens and creamy avocado, all tied together with that zesty lime and cilantro dressing. Trust me, once you make this once, you'll find yourself craving it constantly.
Ella x
Ingredients
- 400tofu
- 200mixed greens
- 300diced tomatoes
- 150black beans
- 100red onion
- 50cilantro
- 120 Lmexican dressing
- 60 Llime juice
- 90 Lolive oil
- 15 gchili flakes
- 10 gsalt
- 5 gpepper
- 2avocado
Detail level
Instructions
- 1
Cut the tofu into small cubes and marinate in a mixture of lime juice, olive oil, chili flakes, salt, and pepper for 10 minutes.
- 2
Heat a non-stick pan with a tablespoon of olive oil and sauté the diced tomatoes until tender, about 5 minutes.
- 3
Add the black beans, red onion, and chopped cilantro to the pan and cook for an additional 2 minutes.
- 4
In a blender or food processor, combine the Mexican dressing, lime juice, and a pinch of salt and pepper to taste. Blend until smooth.
- 5
In a large bowl, combine the mixed greens, marinated tofu, and the tomato and bean mixture. Pour the dressing over the top and toss to combine.
- 6
Just before serving, slice the avocado and place on top of the salad.
- 7
Serve immediately and enjoy!
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