Crispy Tofu Salad with Chipotle Ranch Dressing

$Top down view of romaine salad topped with tortilla chips in a green speckled bowl.$

5 from 1 vote

Crispy Tofu Salad with Chipotle Ranch Dressing

This high-protein vegetarian salad features chili-seasoned crispy tofu, smoky chipotle ranch dressing, and a few more budget-friendly and nutrient-packed ingredients. Great for meal prep!

Prep Time10

Cook Time40

Total Time50

Course: Salad

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 459kcal

Author: Cassidy Reeser, MS, RD

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.

Nutrition