This wholesome salad is packed with lettuce, chipotle baked tofu, peaches, roasted corn, avocado, and feta, all tossed with a tangy, creamy cilantro lime dressing. Pair with cornbread for a satisfying meal!
I have been making a gigantic meal-sized salad for dinner once a week this summer. This is one such salad, taking full advantage of in-season peaches, romaine lettuce, and corn. It also features tofu baked in delicious homemade chipotle sauce, salty feta, buttery avocado, and bright green cilantro dressing tying it all together. If I could only eat one salad for the rest of my life, this would be it! 🙂
ingredients you’ll need
For the chipotle tofu, you’ll need canned chipotles in adobo sauce, lime juice, balsamic vinegar, garlic, sea salt, pepper, smoked paprika, extra virgin olive oil, and firm tofu.
For the cilantro lime dressing, you’ll need extra virgin olive oil, pepitas, apple cider vinegar, lime juice, cilantro, garlic, cumin, honey, and water.
For the salad, you’ll need lettuce or mixed greens, peaches, avocado, grilled or roasted corn, and feta cheese.
the method
Make the chipotle tofu: Preheat the oven to 400 F and lightly grease a 9×13-inch glass baking dish with olive oil. Combine the chipotles, adobo sauce, lime juice, balsamic vinegar, garlic, salt, pepper, smoked paprika, and oil in a food processor fitted with the ‘S’ blade. Process until smooth. Place the cubed tofu in the baking dish and pour the chipotle sauce over top. Toss to coat. If possible, set aside to marinate for 30 minutes. Bake for 20 minutes. Remove from the oven and set aside.
Make the cilantro lime dressing: In a blender, combine the oil, pepitas, apple cider vinegar, lime juice, cilantro, garlic, salt, cumin, honey, and water. Blend until very smooth. Add more water to thin, if desired. Pour into a jar and secure the lid until ready to serve.
Make the salad: Place the chopped lettuce in a big salad bowl. Top with the peaches, avocado, corn, feta, and chipotle tofu. Drizzle with some of the dressing and enjoy.
Leftover dressing will keep in an airtight jar in the fridge for up to five days.
I recommend serving this salad with homemade cornbread. I always use this recipe.
more summer salad recipes
- Greek Quinoa Salad Stuffed Avocados
- Egg, Fried Halloumi and Berry Baby Kale Salad with Lemon Caper Basil Pesto Dressing
- Smoky Roasted Chickpea + Corn Mixed Green Salad with Creamy Jalapeño Basil Goddess Dressing
I hope that you love this chipotle tofu, peach, and corn salad! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you have made.
Enjoy!
Print
Chipotle Tofu, Peach, and Corn Salad with Feta and Cilantro Lime Dressing
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This wholesome salad is packed with lettuce, chipotle baked tofu, peaches, roasted corn, avocado, and feta, all tossed with a tangy, creamy cilantro lime dressing. Pair with cornbread for a satisfying meal!
Ingredients
Chipotle Tofu
- 2 canned chipotle peppers + 2 tablespoons of the adobo sauce
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons balsamic vinegar
- 3 garlic cloves, minced
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil
- 450 grams organic firm tofu, chopped into approximate ¾-inch cubes
Cilantro Lime Dressing
- ¼ cup extra virgin olive oil
- ¼ cup toasted pepitas
- 2 tablespoons apple cider vinegar
- 2 tablespoons freshly squeezed lime juice
- 1 huge handful fresh cilantro
- 2 garlic cloves
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon cumin
- 1 tablespoon raw honoey
- ¼ cup water, plus more as needed
Salad
- 1 large head of romaine lettuce, chopped, or 8 cups mixed greens
- 2 ripe peaches, thinly sliced
- 1 medium avocado, sliced
- 1 cup corn kernels, preferably roasted* (see note)
- 4 ounces goat feta cheese, crumbled
Instructions
- Make the chipotle tofu: Preheat the oven to 400 F and lightly grease a 9×13-inch glass baking dish with olive oil. Combine the chipotles, adobo sauce, lime juice, balsamic vinegar, garlic, salt, pepper, smoked paprika, and oil in a food processor fitted with the ‘S’ blade. Process until smooth. Place the cubed tofu in the baking dish and pour the chipotle sauce over top. Toss to coat. If possible, set aside to marinate for 30 minutes. Bake for 20 minutes. Remove from the oven and set aside.
- Make the cilantro lime dressing: In a blender, combine the oil, pepitas, apple cider vinegar, lime juice, cilantro, garlic, salt, cumin, honey, and water. Blend until very smooth. Add more water to thin, if desired. Pour into a jar and secure the lid until ready to serve.
- Make the salad: Place the chopped lettuce in a big salad bowl. Top with the peaches, avocado, corn, feta, and chipotle tofu. Drizzle with some of the dressing and enjoy.
- Leftover dressing will keep in an airtight jar in the fridge for up to five days.
I recommend serving this salad with homemade cornbread. I always use this recipe.
Notes
*I tossed corn kernels with a teaspoon of extra virgin olive oil and roasted it on a baking sheet at 400 F for 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Keywords: chipotle tofu peach corn avocado salad
Big thanks to Ottawa Farm Fresh for supplying some of the organic produce used in this salad!
Sue
Loved this, even without the feta. It came together quickly and was filling with the tofu and pepitas. Great flavor combos! Thanks Allison.
★★★★★
Allison
Thank you, Sue! I’m glad you enjoyed it. 🙂