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Spicy Chipotle Tofu Dense Bean Salad

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.
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Course Dinner, Main Course
Cuisine Mexican
Servings 4 serves

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.
Keyword plant protein, tofu
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