Southwest Tofu Salad

Southwest Tofu Salad

Ingredients:

• 1 block extra-firm tofu
• 2 tablespoons olive oil
• 2 tablespoons Southwest seasoning mix (store-bought or homemade)
• 6 cups mixed greens (e.g., romaine lettuce or spinach)
• 1 cup corn kernels (fresh or thawed if frozen)
• 1 cup black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• 1/4 cup shredded cheddar cheese (optional)
• 1/4 cup ranch dressing or a Southwest-inspired dressing
• Lime wedges for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Press the tofu to remove excess moisture by wrapping it in paper towels and placing a heavy object (like a cast-iron skillet) on top. Leave it for 20-30 minutes, changing the paper towels as needed.

3. Cut the pressed tofu into bite-sized cubes.

4. In a bowl, combine the olive oil and Southwest seasoning. Toss the tofu cubes in this mixture to coat them evenly.

5. Spread the seasoned tofu cubes on a baking sheet and bake for 20-25 minutes or until they are crispy and lightly browned.

6. While the tofu is baking, prepare the salad. In a large salad bowl, arrange the mixed greens.

7. Add corn, black beans, cherry tomatoes, red bell pepper, and red onion to the greens.

8. Once the tofu is done, let it cool slightly, and then add it to the salad.

9. If desired, sprinkle shredded cheddar cheese on top.

10. Drizzle ranch dressing or your favorite Southwest-inspired dressing over the salad.

11. Serve the Southwest Tofu Salad with lime wedges for an extra burst of flavor.

This tofu salad is a delightful and nutritious meal with a Southwest twist. Enjoy!