Southwestern Tofu Salad
Southwestern Tofu Salad
For the Tofu
- 14-16 ounces extra-firm tofu, drained
- 1 1/2 tablespoons Bragg's liquid aminos, or Tamari, or Soy Sauce
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Pinch Cayenne pepper
- 1-2 tablespoons olive oil
For the Salad
- 4 cups Romaine lettuce, chopped
- 14 ounce can black beans, drained and rinsed
- 1 ripe avocado, chopped
- 1 cup cherry tomatoes, cut in halves
- 1/2 cup sweet corn kernels
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, chopped
- 1/4 cup cilantro leaves, chopped
For the Dressing
- 1 medium lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- 1/2 teaspoon ground cumin
- 1 teaspoon green onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- Place tofu cubes in a large bowl, toss with Bragg's liquid aminos, cumin, paprika, garlic powder, onion powder, dried oregano and cayenne pepper. Allow the tofu to marinate for at least 10 minutes.
- Heat oil in a large non-stick skillet over medium heat. Add tofu cubes and cook until brown and crispy on all sides. Turn off heat.
- To make the dressing, mix lime juice, olive oil, maple syrup, cumin, green onions, garlic and salt in a bowl or jar.
- To assemble, place chopped lettuce on the base of the serving platter, top with black beans, avocado, cherry tomatoes, bell pepper, onion, and cilantro. Drizzle with lime dressing right before serving. Enjoy!