This Spicy Chipotle Tofu Dense Bean Salad is smoky, zesty, and packed with plant protein. It’s a hearty, flavourful dish that works as a main meal or a side for sharing.
Looking for more plant-based tofu meals? These are some of my favourites:
- Tofu Shawarma
- Marry Me Tofu
- Tofu Piccata
- Giant Rainbow Rice Paper Roll
- Sheet-Pan Gochujang Tofu
- Crispy Tofu with Creamy Dill Sauce
- Stuffed Zucchini Boats w/ Basil Miso Tofu
- Butter Chicken
I love this Spicy Chipotle Tofu Dense Bean Salad because it’s a complete meal in one bowl. The tofu is marinated in smoky chipotle and grilled until golden, giving it a bold, spicy kick. Paired with beans, corn, and fresh veggies, it’s full of texture and flavour.
This recipe is inspired by the Dense Bean Salad created by Violet Witchel, which went viral on TikTok for its no-lettuce, hearty, bean-forward approach. Violet’s version was celebrated for being compact, nutritious, and perfect for meal prep — and my chipotle-spiked version builds on that same idea. The lime and cumin dressing ties it all together with tang and warmth, while avocado and coriander add freshness.
It’s the perfect balance of protein, fibre, and healthy fats, making it both nourishing and filling. I also love how versatile it is – you can enjoy it as a salad, wrap it in tortillas, or serve it over rice. We had some leftover and popped it in our veggie lasagna to bake and it tasted great, it really is versatile! It’s great for meal prep too, because the flavours deepen as it sits. Best of all, it’s colourful, vibrant, and feels like a celebration in a bowl.
Main Ingredients & Why We Use Them
- Sweet Corn – Adds natural sweetness and a charred, smoky note when grilled. I like to spinkle in some smoked paprika as well to give it extra flavour.
- Mixed Beans – Provide protein, fibre, and a hearty texture to make the salad filling. I use a combo of black beans, pinto beans and red kidney beans which comes in the Edgell Mexican Beans Mix but you can use any beans you like.
- Red Onion – Brings sharpness and crunch for balance.
- Cherry Tomatoes – Juicy and sweet, they brighten the dish.
- Yellow Capsicum – Adds crunch, colour, and a touch of sweetness. You can use any colour you like.
- Coriander – Fresh, herby flavour that lifts the salad.
- Avocado – Creamy texture and healthy fats for richness.
- Feta (optional) – I had some leftover feta so added this in but it’s optional.
- Nacho Chips – Crunchy topping for serving and dipping.
Tofu Marinade
- Tofu – The protein-packed base that soaks up the smoky chipotle marinade beautifully. As always, I freeze, thaw and boil it to ensure it soaks up the marinade.
- Olive Oil – Adds depth and smoothness.
- Lime Juice – Tangy acidity that cuts through the richness.
- Chipotle in Adobo Sauce – Smoky, spicy flavour that makes the tofu stand out. I use this one here, you can usually find it in the Mexican aisle of the supermarket.
- Cumin – Earthy warmth in both the tofu marinade and dressing.
- Brown Sugar – Adds a touch of sweetness to offset the tang.
- Fresh Garlic & Ginger – Add savoury depth and zing to the tofu.
- Salt & Pepper – Essential seasonings to enhance all flavours.
Dense Bean Salad Ingredients
Tofu Marinade Ingredients
Dressing Ingredients
How to Make It
Making this salad is straightforward. First, marinate your tofu in a smoky chipotle blend, then grill it until golden and charred. On the same pan, grill corn for sweetness and smokiness. Meanwhile, whisk together the dressing in a jar. Assemble the salad by tossing beans, fresh veggies, corn, and avocado in a bowl. Add the tofu, pour over the dressing, and toss to coat. Serve with crispy nacho chips for extra crunch and flavour.
Variations and Substitutes
You can swap tofu for tempeh or grilled mushrooms if you want a soy-free version. Any type of beans will work. If you prefer less spice, reduce the chipotle or substitute with smoked paprika. For a grainier salad, add cooked quinoa or brown rice.
Equipment
You’ll need a blender or food processor to make the tofu marinade smooth and flavourful. A grill pan or skillet is essential for cooking the tofu and corn until charred. A large mixing bowl is handy for assembling all the salad components. This recipe keeps equipment minimal while delivering maximum flavour.
How to Serve It
Serve this salad as a main dish with nacho chips on the side. It’s also great spooned into tacos, wrapped in flatbread, or piled over rice for a burrito bowl vibe. For gatherings, serve it as a share platter with extra chips and guacamole. We ate it on a cold night and I wanted to pair it with something warm so heated up some garlic bread and spooned it on top and it was delicious!
How to Store It
Store leftovers in an airtight container in the fridge for up to 5 days. Keep the avocado separate if storing to prevent browning. This salad doesn’t freeze well due to the fresh vegetables and tofu, but it’s quick enough to make fresh.
How to Make It
Spicy Chipotle Tofu Dense Bean Salad
Ingredients
Tofu Marinade
- 1 ½ tablespoon lime juice
- 1 tablespoon brown sugar
- ¼ cup olive oil plus extra for grilling
- ⅛ teaspoon salt
- 1 teaspoon ground cumin
- 2 cloves garlic peeled and minced
- 1 teaspoon fresh ginger
- 2 tablespoon chipotle in adobo sauce
Salad
- 500 g extra-firm tofu cubed
- 1 can sweet corn drained and fried
- ½ teaspoon smoked paprkia seasoning for corn
- 1 can 400 g mixed beans drained and rinsed
- ½ red onion finely chopped
- 200 g cherry tomatoes quartered
- 1 yellow capsicum finely diced
- 3 tablespoon fresh coriander roughly chopped
- 1 avocado sliced
- 50 g feta optional
Dressing
- 3 tablespoon olive oil
- 1 lime juiced
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon chipotle in adobo sauce
- 1 teaspoon maple syrup
- ½ teaspoon ground cumin
- ½ teaspoon salt
For serving:
- 1 bag nacho chips
Instructions
Marinate the Tofu
- Cut it the tofu into small cubes. Bring a large pot of salted water to boil and add in tofu. Simmer for 2-3 minutes. Strain and press (I use a paper towel to press out excess water (this ensures the tofu soaks up the marinade). In a large bowl, combine the lime juice, brown sugar, olive oil, salt, cumin, garlic, ginger, and chipotle sauce. Whisk until smooth. Place the tofu in the bowl with the marinade and stir to coat. Place in a ziplock bag, shake again to coat and lie flat down in the fridge. Refrigerate for at least 30 minutes (or overnight for maximum flavour).
Cut the veggies
- Whilst waiting for the tofu to marinade, cut up the veggies – capsicum, cherry tomatoes, red onion, coriander and avocado.
Cook the Tofu and Corn
- Heat a large pan with a little oil over medium-high heat. Char the corn and add in a sprinkle of salt and smoked paprika. Grill until lightly browned and fragrant. Set aside. In the same pan, add the marinated tofu until golden brown and slightly charred on both sides, about 3–4 minutes per side. Remove and set aside.
Make the Dressing
- In a small jar add all dressing ingredients together and shake to make the dressing.
Assemble the Salad
- In a large bowl, add the mixed beans, red onion, cherry tomatoes, capsicum, coriander, and avocado. Add the grilled corn and tofu and toss gently to combine. Optionally; add the cashew feta.
Toss, Toss
- Pour the vinaigrette over the top and toss everything together until well coated.
Serve
- Serve the salad fresh, garnished with extra coriander if desired. It’s hearty enough to be a main dish, or you can pair it with rice, tortilla corn chips, or even enjoy it on its own as a protein-packed meal.
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