Name: Chipotle Tofu, Peach & Roasted Corn Salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 lb. organic extra firm tofu (cut into 1-in. cubes); 3 Tbsp. olive oil; 2-3 Tbsp. chipotle hot sauce; 2 Tbsp. maple syrup; 2 Tbsp. apple cider vinegar; 1 tsp. cumin; ½ tsp. salt; ½ tsp. smoked paprika; 1 lime (zested); ½ cup lime juice (fresh (about 2 limes)); ½ cup vegan mayonnaise; 2 handfuls cilantro leaves (small stems are OK); ½ tsp. salt; ½ tsp. cumin; 1 head romaine or bib lettuce (torn into pieces); 2 peaches (sliced); 2 small cucumbers (diced); 2 ears corn (roasted or grilled, cut off cob); ¼ cup toasted pumpkin seeds; ¼ cup red onion (sliced thin)

This sensational green salad features many summer produce favorites including sweet peaches, roasted corn and crunchy cucumbers. Tofu baked with a chipotle and maple sauce provides protein that’s spicy and smoky with a touch of sweet. Top the whole bowl with a creamy cilantro-lime dressing that marries the sweet with the heat. A salad this special deserves to be served family style in a big bowl so everyone can feel the bounty.

Summer Salad With Chipotle Tofu, Peaches & Corn in Family-Style Bowl with Cilantro-Lime Dressing

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Chipotle Tofu, Peach & Roasted Corn Salad

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Calories 338 kcal

Author Cathy Vogt

Ingredients

Chipotle tofu

1 lb. organic extra firm tofu cut into 1-in. cubes
3 Tbsp. olive oil
2-3 Tbsp. chipotle hot sauce
2 Tbsp. maple syrup
2 Tbsp. apple cider vinegar
1 tsp. cumin
½ tsp. salt
½ tsp. smoked paprika

Cilantro dressing

1 lime zested
½ cup lime juice fresh (about 2 limes)
½ cup vegan mayonnaise
2 handfuls cilantro leaves small stems are OK
½ tsp. salt
½ tsp. cumin

Salad

1 head romaine or bib lettuce torn into pieces
2 peaches sliced
2 small cucumbers diced
2 ears corn roasted or grilled, cut off cob
¼ cup toasted pumpkin seeds
¼ cup red onion sliced thin

Instructions

Preheat oven to 400 degrees F.
Line sheet pan with parchment paper and add tofu, leaving room between cubes.
In bowl, whisk together olive oil, hot sauce, maple syrup, vinegar, cumin, paprika and salt. Pour mixture over tofu to evenly coat pieces.
Bake 45 minutes until browned, flipping cubes halfway through.
Remove tofu from oven and set aside to cool. (Note: Tofu will firm back up when cool.)
In blender, combine lime zest, lime juice, mayonnaise, cilantro, salt and cumin; blend until creamy. Taste and adjust seasonings, as desired.
To serve, in large bowl, place lettuce on bottom, top with peaches, corn, cucumber, tofu, pumpkin seeds and red onions. Drizzle top with dressing or serve on side. (Note: Feel free to plate individual salads.)

Note

Substitute peaches for other seasonal stone fruit such as nectarines or apricots.

Recipe Notes

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Nutrition Facts

Chipotle Tofu, Peach & Roasted Corn Salad

Amount Per Serving

Calories 338 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 3g15%

Trans Fat 0.002g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Sodium 637mg27%

Potassium 716mg20%

Carbohydrates 22g7%

Fiber 5g20%

Sugar 12g13%

Protein 10g20%

Vitamin A 9655IU193%

Vitamin C 23mg28%

Calcium 104mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.