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santa fe salad in a bowl made with sweet potato, dates, peppers, avocado, beans, crispy tofu, and creamy green cilantro dressing.

Santa Fe Salad with Crispy Tofu, Beans, and Cilantro Lime Dressing

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x


A hearty, fresh salad with crispy baked tofu, black beans, dates, oranges, roasted sweet potato, red onion, red pepper, avocado, quinoa, and an irresistible cilantro lime dressing. 



Crispy Baked Tofu

  • 1 block (454 g) firm or extra-firm organic tofu
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp lime juice
  • 1 tbsp tamari
  • 1 tsp chili powder
  • 1 tbsp arrowroot starch/powder

Roasted Sweet Potatoes

  • 4 small/ 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1/2 tbsp extra-virgin olive oil
  • Salt and pepper to taste


  • 1 3/4 cups water
  • 1 cup quinoa, rinsed and drained through a fine mesh sieve
  • 1/4 tsp fine sea salt


  • 2 medium bunches kale
  • 1/2 tbsp extra-virgin olive oil
  • 1 cup cooked black beans
  • 1 medium orange, peeled and chopped
  • 1 medium red onion, thinly sliced
  • 1 red bell pepper, diced
  • 8 large Medjool dates, pitted and chopped
  • 1 medium ripe avocado, pitted and diced

Cilantro Lime Dressing

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lime juice
  • 1/4 cup tahini
  • 2 medium cloves garlic
  • 1/2 tsp fine sea salt
  • 1 tbsp pure maple syrup
  • 1 lightly packed cup cilantro
  • 1 lightly packed cup parsley
  • 3/4 cup water, plus more as needed


  1. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. 
  2. Make the Crispy Baked Tofu: Slice the tofu into 1-inch cubes and place in a medium bowl. Add olive oil, lime juice, tamari, chili powder, and arrowroot, and toss to coat. Transfer to one of the prepared baking sheets and bake for 25 minutes, or until brown and crispy. 
  3. Make the roasted sweet potato: Place the diced sweet potato on the second prepared baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper and roast for 25-30 minutes, or until tender and crisp around the edges. 
  4. Cook the quinoa: Combine water, quinoa, and salt in a medium saucepan and bring to a boil over high heat. Turn down heat to low, cover, and cook for 15-20 minutes, until all water has been absorbed. Remove from heat and let it rest for 5 minutes, then fluff with a fork and cover again until ready to use. 
  5. Prepare the rest of the salad: Place the kale in a large salad bowl and drizzle with the olive oil and a healthy pinch of salt. Massage the oil and salt into the leaves until they are tender and bright green. Arrange the black beans, orange, red onion, red pepper, avocado, dates, sweet potato, and tofu on top of the kale as pictured. 
  6. Make the Cilantro Lime Dressing: Place all ingredients in blender and blend until smooth. Add additonal water as needed to create a creamy dressing consistency. Pour into a glass Mason jar until ready to serve. 
  7. Pour about half of the dressing on top of the salad and toss to combine. To serve, divide the salad between plates and serve with 1/4 of the quinoa on the side (alternatively, add 1/2 of the cooled quinoa directly to the salad before tossing and serve extra quinoa on the side). Pass extra dressing at the table, as well as extra salt, pepper, and hot sauce, if desired. 
  • Category: Dinner, Entree
  • Cuisine: American, Mexican, Southwestern