Grilled Tex Mex Tofu Salad
with corn / tomatoes / tortilla chips / shallot vinaigrette
The warm, spiced tofu served over fresh summery ingredients will make this salad a staple for the warmer months.
Smarts: If you can get fresh corn on the cob, you can char the cobs on the grill at the same time as the steak and then slice the corn off the cobs for the salad. This will give the salad even more smoky flavor.
Ingredients
- Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm thick 'steaks' (vacuum-packed preferable)
- Celery - 2 stalks , thinly sliced
- Chili powder - 1 tsp
- Cumin - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Corn kernels, fresh or frozen - 2 cups
- Lettuce, green leaf - 8 oz , chopped (sub mixed greens or baby spinach)
- Tomatoes, cherry or grape - 1 1/2 cups , halved
- Avocados - 1 , cubed
- Green onions - 2 stalks , chopped, green and white parts combined
- Oil, cooking - 1 Tbsp
- Tortilla chips - 4 oz , crumbled
- Shallots - 2 cloves , diced
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 1 Tbsp
- Honey - 2 tsp
- Oil, olive - 4 Tbsp
Choose Cooking Method
Prep
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If prepping right before cooking, get grill heating before continuing with prep.
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Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick steaks (be sure to make the tofu steaks large enough so that they will rest on the grill grates without falling through). (Can be done 1 day ahead)
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Celery / Shallots - Prep as directed. (Can be done up to 5 days ahead)
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Make vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
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Make spice mix - Combine chili powder, cumin, coriander, salt, and pepper. (Can be done up to 5 days ahead)
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Corn - If using fresh corn, slice kernels off cobs. If using frozen corn, defrost in the microwave. (Can be done up to 2 days ahead)
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Lettuce / Tomatoes / Avocados / Green onions - Prep as directed.
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Make
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Rub tofu “steaks” on both sides with cooking oil and then spice mix.
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Heat up grill to 400F / 204C. Clean grates and brush with some cooking oil. Add tofu and sear over direct heat until lightly charred and warmed through, 5 to 7 minutes total.
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Toss lettuce with celery, corn, tomatoes, avocados, and green onions. Add shallot vinaigrette until dressed to your liking. Crumble tortilla chips into the salad and toss lightly.
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Serve tofu over salad. Enjoy!
Prep
-
Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick steaks. (Can be done 1 day ahead)
-
Celery / Shallots - Prep as directed. (Can be done up to 5 days ahead)
-
Make vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
-
Make spice mix - Combine chili powder, cumin, coriander, salt, and pepper. (Can be done up to 5 days ahead)
-
Corn - If using fresh corn, slice kernels off cobs. If using frozen corn, defrost in the microwave. (Can be done up to 2 days ahead)
-
Lettuce / Tomatoes / Avocados / Green onions - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Rub tofu “steaks” on both sides with cooking oil and then spice mix.
-
Heat a grill pan or skillet with cooking oil over medium-low heat. Add tofu and sear over direct heat until lightly charred and warmed through, 5 to 7 minutes total.
-
Toss lettuce with celery, corn, tomatoes, avocados, and green onions. Add shallot vinaigrette until dressed to your liking. Crumble tortilla chips into the salad and toss lightly.
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Serve tofu over salad. Enjoy!
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