With Tex-Mex-inspired flavors, 25 grams of protein per serving, and just 10 minutes of active time, this vegetarian crispy tofu salad is hard to beat!
This crispy tofu salad features chewy taco-seasoned tofu and a chipotle chili ranch-style dressing and it clocks in at just over 25 grams of protein per serving. Because, yes, making a high-protein vegetarian salad is possible!
I recently tried the Chopt Mexican Caesar salad and I was inspired to try making my own at home. This salt and pepper tofu is my go-to method for making tofu and I use it almost weekly in my crispy tofu stir fry.
Because it feels like a reach for me to call a salad Mexican because it has tortilla chips and chipotle chili peppers, I did some research and was intrigued to find that the Caesar salad was first made in Mexico by an Italian immigrant. Just an interesting aside to consider while making this not-at-all-Caesar salad.
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Why you'll love this recipe
- Simple but satisfying: Crunchy tortilla chips, quick pickled onions, peppers, and pumpkin seeds all add nutrition, flavor, and a great pop of texture.
- High-protein: The combination of crispy tofu, black beans, and a yogurt-based dressing yields 25 grams per serving. This is also a super budget-friendly way to get protein in.
- Keeps well: This salad keeps well in the fridge for 2-3 days, so it's great for meal prep. You can also prep it into mason jar salads to extend the fridge life up to 4 days.
- Vegan-friendly: You can easily make this recipe dairy-free by using vegan mayonnaise in place of Greek yogurt. Trust me, I tried it!
Ingredient notes
- Romaine: It's hard to beat the fantastic crispness of romaine leaves. I recommend sticking to romaine here, but I imagine kale would be a good alternative.
- Tofu: Extra firm or super firm tofu works best here. If using extra-firm, I recommend pressing it for at least 10 minutes.
- Greek yogurt and mayonnaise make up the base of the chipotle lime ranch dressing. Choose plain, unsweetened yogurt.
- Pickled onions: This is simply apple cider vinegar, diced red onion, salt, and honey. It is adapted from my quick pickled red onions recipe. Standard white vinegar also works here, as does a white onion.
- Chipotle peppers in adobo sauce: This is usually sold in the International aisle at grocery stores. I freeze leftover chili peppers and adobo sauce.
How to make the tofu
Tofu press options: I use this tofu press because I cook a lot of tofu. If you don't have a tofu press, wrap the tofu in a paper towel or clean dish towel and place it under a cast iron skillet or another skillet. Weigh down with cans until water starts coming out of the tofu.
The crispy chili tofu uses my go-to tofu-making method. First off, you'll need to press the tofu to remove excess water. This results in chewier, less soggy tofu.
Tear the tofu into small, bite-sized pieces. This allows for uneven, crispy edges throughout and gives it a meatier texture.
Toss the tofu with oil and seasonings. I typically use a spatula or clean hands to fully coat the tofu. You might notice little pieces of tofu breaking off and crumbling. This is good because those pieces get extra crispy in the oven and create more texture variation.
Roast the tofu at 400F for 30-35 minutes, stirring halfway through to promote even cooking. The tofu is ready when golden throughout and firm to the touch.
About the salad dressing: I love this dressing so much that it has its own post. For more tips and variations, check out the Chipotle Lime Ranch Dressing page.
Storage notes
- If making the salad in advance, I recommend waiting to add the dressing and tortilla chips until just before serving. The salad does keep for up to 2 days after being dressed, but overall it'll be higher quality if it isn't dressed until just before serving.
- This recipe makes 3 large or 4 medium-sized mason jar salads. Divide the dressing between each jar, then add ingredients in this order: black beans, tofu, peppers, corn, romaine, tortilla chips.
- Any leftover chipotle dressing keeps for up to a week.
More easy vegetarian salads
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Recipe
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Crispy Tofu Salad with Chipotle Ranch Dressing
Ingredients
For the tofu
- 14 ounce block extra-firm tofu
- 2 teaspoons canola oil or another neutral oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Pickled Onions
- ½ medium red onion
- ⅓ cup apple cider vinegar more as needed
- ½ teaspoon honey
- ¼ teaspoon salt
Chipotle Lime Ranch Dressing
- 5.3 ounce container plain Greek yogurt
- 2 tablespoons mayonnaise
- 1-2 chipotle chili pepper from a can of chipotle peppers in adobo sauce
- 1-2 tablespoons adobo sauce from the can of chili peppers
- ¼ cup fresh cilantro
- 1-2 tablespoons lime juice from one lime
- ½ teaspoon honey adjust to taste
- salt to taste
Salad Assembly
- 7 ounces romaine lettuce
- 1 ear sweet corn
- 1 medium orange bell pepper
- 15 ounce can black beans drained and rinsed
- ¼ cup pumpkin seeds
- 2 ounces tortilla chips 2-3 handfuls
Instructions
- Preheat the oven to 400F. Press tofu for at least 10 minutes by using a tofu press or by weighing the tofu down with a heavy skillet or cans.
- Meanwhile, dice the onion and add to a small jar. Add apple cider vinegar until the onion is fully covered, about ⅓ cup. Add ½ teaspoon of honey and ¼ teaspoon salt. Close the jar and shake vigorously for about 30 seconds. Set aside.
- To a medium bowl add 2 teaspoons oil, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt. Whisk together.
- Tear the pressed tofu into bite-sized pieces. Add the tofu, including any small crumbly bits, to the bowl. Toss to coat in the seasoned oil. Transfer to a sheet pan, leaving space between pieces of tofu to allow maximum crisping.
- Roast the tofu at 400F for 30-35 minutes, stirring halfway through. The tofu is ready when it is crispy throughout.
- Meanwhile, make the chipotle dressing. I like to use a bullet blender, see notes for by-hand option. To the blender add the Greek yogurt, mayonnaise, chipotle peppers, adobo sauce, cilantro, 1 tablespon lime juice, honey, and salt. Blend until smooth. Adjust seasonings to taste and add additional lime, as needed, to thin the dressing.
- Meanwhile, slice the romaine into bite-sized pieces and add to a large bowl. Slice the corn off the cob and dice the bell pepper. Drain and rinse the black beans and pat dry with a paper towel.
- Assemble the salad by tossing together the romaine, corn, pepper, black beans, cooked tofu, and pumpkin seeds. Add pickled red onions (without the pickling juice!), to taste. Drizzle with half of the dressing, tossing to combine. Add additional dressing, to taste (I typically use all of the dressing.) Add crushed tortilla chips just before serving. Enjoy!
Video
Notes
- Pickled onions: For less tangy onions, add half water and half vinegar. White vinegar also works here.
- To make the dressing by hand, I recommend chopping the chipotle peppers up very finely before adding them to the dressing. Chipotle chili powder can be used in place of chilis, but note the flavor won't be as strong. I recommend starting with ¼ teaspoon and adjusting to taste.
- Vegan option: The dressing works with an equal amount of vegan mayonnaise. I haven't tested it with vegan yogurt, but I imagine it would work as long as its a neutral-flavored yogurt.
- Mason jar option: This recipe makes 3 large or 4 medium-sized mason jar salads. Divide the dressing between each jar, then add ingredients in this order: black beans, tofu, peppers, corn, romaine, tortilla chips.
- If making the salad in advance, I recommend waiting to add the dressing and tortilla chips until just before serving. The salad does keep for up to 2 days after being dressed, but overall it'll be higher quality if it isn't dressed until just before serving.
Rachel says
The chipotle lime ranch dressing was spot on and so easy to put together (I managed to put it together on a night when I was exhausted from the workday and was literally heating just a can of black beans to serve on top of previously cooked rice). I also recently realized a commercially made chipotle ranch dressing I buy occasionally has 19 g fat in just 2 T…I feel much better consuming Cassidy’s version 🙂
Cassidy Reeser, MS, RD says
Greek yogurt for the win and props to you for doing a little cooking when you're exhausted! Thanks for leaving a review 🙂