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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


  • Author: Allison
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • 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

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
  • 1/2 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 3/4-inch cubes

Cilantro Lime Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup toasted pepitas
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 1 huge handful fresh cilantro
  • 2 garlic cloves
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon cumin
  • 1 tablespoon raw honoey
  • 1/4 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.

  • Category: Main Course
  • Cuisine: Mexican

Keywords: chipotle tofu peach corn avocado salad