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    Home » All Recipes

    Chipotle Tofu, Peach, and Corn Salad with Feta and Cilantro Lime Dressing

    Updated: Jan 19, 2022 · Published: Aug 17, 2021 by Allison · This post may contain affiliate links · 4 Comments

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    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! 

    overhead shot of the salad in a big bowl with cornbread muffins and a jar of the cilantro dressing beside it

    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! 🙂

    straight on shot of a big bowl of the salad topped with chipotle tofu in a wooden bowl

    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. 

    overhead close up shot of the salad in a big wooden bowl with avocado and tofu on top

    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. 

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    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. 

    close up of the peaches and chipotle tofu in the salad for detail

    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! 

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    overhead shot of the salad in a big bowl with cornbread muffins and a jar of the cilantro dressing beside it

    Chipotle Tofu, Peach, and Corn Salad with Feta and Cilantro Lime Dressing


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 3 reviews

    • Author: Allison
    • Total Time: 40 minutes
    • Yield: 6 servings 1x
    • Diet: Vegetarian
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    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

    Scale

    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

    1. 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.
    2. 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.
    3. 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.
    4. 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

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Big thanks to Ottawa Farm Fresh for supplying some of the organic produce used in this salad! 

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Sue says

      August 21, 2021 at 9:34 am

      Loved this, even without the feta. It came together quickly and was filling with the tofu and pepitas. Great flavor combos! Thanks Allison.

      Reply
      • Allison says

        August 21, 2021 at 8:37 pm

        Thank you, Sue! I’m glad you enjoyed it. 🙂

        Reply
    2. Chris says

      July 26, 2022 at 12:51 pm

      I have tried all of your salads and they are wonderful. This one is one of my favourites!

      Reply
    3. Rick says

      August 07, 2022 at 12:13 pm

      Your salads are so bountiful and nutritious. I love this one.

      Reply
    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

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