This healthy Santa Fe salad bowl features crispy tofu, lots of fresh veggies, and a zesty cilantro lime dressing. Don’t forget the crunchy tortilla chips for topping!
About the recipe
Fresh, healthy, and full of flavor, this Santa Fe Salad with Black Beans, Corn, and Cilantro Lime Vinaigrette may become a new favorite!
You will love the delicious combination of crisp vegetables, seasoned crispy tofu and tangy lime dressing. This is a great option for those trying to incorporate more plant-based foods into their diet without sacrificing taste.
This recipe is also one Excellent source of plant-based protein and dietary fiber 26 and 17 grams per serving respectively.
Read on to learn how to make this delicious dish.
We will cover yAll you’ll need is a quick step-by-step visual overview of how to make it, tips and variations, and of course, the full recipe. When you are ready to make it.
Components and Substitutions
The following sections contain notes on specific components and possible replacements.
Please scroll down to the recipe card to find the complete recipe with ingredient measurements.
Santa Fe Salad Ingredients
- tofu: You can use firm or extra firm tofu.
- the oil: You can use any cooking oil for tofu.
- Tamari: Tamari or soy sauce is perfect for tofu.
- spices: You will need cumin, chili powder, smoked paprika and garlic powder. If you want some heat, you can add 1/2 teaspoon cayenne pepper.
- Romaine lettuce: Salad greens call for romaine lettuce, but you can also use mixed salad greens, arugula, or spinach.
- tomato: You can use any fresh tomato but cherry tomatoes or grape tomatoes work well.
- red onion: You can use raw red onion or make quick pickled red onion.
- Avocado: Avocado adds a nice, cool creaminess to the salad so I recommend using it although you can leave it out if needed.
- black beans: Canned black beans work great, but you can always cook your own from scratch. You will need about 1/2 cup of beans per salad. Pinto beans or kidney beans can be substituted.
- corn: You can use fresh, frozen or canned corn kernels.
- Tortilla chips: Optional but crumble over your salad for delicious crunch.
Cilantro Lime Vinaigrette Ingredients
- olive oil: Use good quality olive oil for salad dressing.
- Maple syrup: You will need a little maple syrup to balance the acidity in the dressing. You can substitute honey or agave syrup.
- garlic: 1 clove of garlic, it is recommended to grate it so that it is smooth in the dressing. You can use citrus planer or fine grater for this.
- Seasoning: Use cumin, dried oregano, salt and pepper.
- the lime: You will need 1 fresh lime to make the juice and zest.
- cilantro: You will need fresh coriander leaves.
Step by step instructions
Step 1: Make the tofu
Drain and then pat the tofu dry Cut it into 1/2-inch pieces in a medium bowl. Add oil, tamarind and spices, season with salt and mix well.
Transfer the tofu to a baking sheet, spread it out in an even layer then bake for 20-24 Minutes until brown and crispy.
Step 2: Prepare the dressing
Add all Dressing ingredients in a bowl or measuring cup and stir until blended, season with salt and pepper to taste.
Step 3: Chop the Vegetables
While the tofu is finishing baking, Chop red onion, tomato and lettuce.
Quick Instructions: You can use raw red onions for a crunchy bite or make quick pickled red onions for a sweeter, tangier option.
If you make quick pickled red onions, Make the tofu first or right after you get it in the oven because they are best after sitting for 15-30 minutes.
Step 4: Assemble the Salad
You on the other hand Add lettuce, tomatoes and 1/2 the dressing to a large bowl and toss to coator Divide everything between 3 serving bowls.
Mixing the lettuce, tomatoes and half of the dressing separately helps to get a good coating of the dressing on the lettuce, but either way is good.
If you mixed the lettuce and dressing separately, divide it among 3 bowls, then add the beans, corn, avocado, and tofu to each, spooning the rest of the dressing over the top.
Frequently Asked Questions
I would suggest tempeh as an alternative to tofu.
You can use about 2 cups of chickpeas and either roast them or cook them in a pan on the stove until crisp and brown.
This version of Santa Fe Salad contains dietary fiber, protein, healthy fats, vitamins and minerals for a balanced, nutrient-dense meal.
If you make 3 servings from the recipe, each salad will provide about 600 calories, which will be easy to fit into a nutrition plan. If you serve 4, each salad will be under 500 calories.
Yes! This recipe works well for meal prep. Combine 3-4 salad dressings in an airtight container, leaving the avocado and reserving the dressing in a separate container.
When you’re ready to enjoy, add the avocado and dressing. Salads will keep in an airtight container in the refrigerator for up to 3 days.
Save and build ahead
- The dressing can be made 1-2 days ahead and stored in the fridge.
- The tofu can be made 1-2 days ahead but I think it’s best fresh out of the oven.
- The assembled salad will keep in the fridge for 2-3 days. I would recommend saving the dressing separately and keeping the avocado off until serving.
Have you tried this recipe?
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description
This healthy Santa Fe salad with crispy baked tofu, fresh vegetables, black beans, corn, and a zesty cilantro lime dressing is the perfect combination of flavor and nutrition.
For the tofu
For the Cilantro Lime Vinaigrette
For the salad
- Prepare the tofu: Preheat oven to 400 F. Over a medium bowl, break the tofu into pieces, about ½-inch in size. Drizzle the oil and tamari over the top, then sprinkle with chili powder, cumin, smoked paprika and garlic powder. Season with salt, then toss to coat.
- Bake the tofu: Transfer the tofu to a greased baking sheet, spreading in an even layer. Bake in the middle of the oven for 20-24 minutes, stirring halfway through, until deep brown and crispy.
- Make the dressing: Add the oil, maple syrup, garlic, cumin, oregano, lime zest and juice, and cilantro to a bowl or measuring cup. Season with salt and pepper, then whisk to combine.
- Tossed Salad: Add the lettuce, tomatoes and roughly half of the dressing to a large bowl. Toss to combine.
- Serving: Divide salad among 3 bowls. Top each with black beans, corn, avocado and tofu. Drizzle remaining dressing over each. Top with crushed tortilla chips, if desired.
Comment
If you prefer, you can make pickled red onion instead of using raw red onion. Please use this pickled red onion recipe and prepare them before starting the rest of the recipe.
The recipe makes 3-4 servings. I like to make 3 so there is more dressing for each salad but you can definitely expand it to 4 servings. I often make 4 servings for meal prep (2 for dinner, 2 for lunch the next day). If you serve 4, each salad is 462 calories.
nutrition
- Serving Size: 1 salad
- Calories: 616
- Sugar: 10 grams
- Sodium: 1244 mg
- Fat: 38 grams
- Sugars: 49 grams
- Fiber: 17 grams
- Protein: 26 grams