TL/DR – Southwestern Roasted Tofu and Bean Salad. Tofu cubes and black beans are coated in oil, chili powder, cumin, coriander, garlic and smoked paprika and roasted, then placed atop a bed of coleslaw mix, red bell peppers, avocados, and pickled onions and dressed with Cilantro Lime Vinaigrette. –
The only thing not vegan about this salad is the cheese, which can be omitted. Start by roasting tofu and beans. Tofu cubes and canned black beans that are given ample time to drain on a towel are really easy to coat in oil and southwestern seasonings and then roast with minimal sticking. Toss everything together gently right on the sheet pan.
While the oven works its magic, place cilantro, lime juice, lime zest, olive oil, garlic, honey, coriander, salt and pepper in a small food processor and make Cilantro Lime Vinaigrette.
Dice a red bell pepper, slice an avocado and get the Refrigerator Quick Pickled Red Onions out. Once the tofu and beans have roasted, place everything on a bed of bagged angel hair cabbage or coleslaw mix, dress generously and enjoy. Queso fresco is optional.
For more vegan or vegetarian options with this flavor profile, try Halloumi Black Bean Tacos or Sweet Potato Plantain Tacos.
Southwestern Roasted Tofu and Bean Salad
A delightful plant based salad featuring roasted tofu cubes and black beans, southwestern spices, cabbage, bell pepper, avocado, pickled onion and optional queso fresco.
Ingredients
- 1 14.5 oz can black beans, rinsed, drained and spread on a towel to dry out for about ten minutes
- 1 14 oz package extra firm tofu, cut into 1 inch cubes and rolled in a towel to absorb extra moisture for about ten minutes
- 3 T extra virgin olive oil or canola oil
- 1 3/4 t kosher salt, divided
- 3/4 t ground coriander, divided
- 1/2 t chili powder
- 1/2 t smoked paprika
- 1/2 t garlic powder
- 1/2 t cumin
- 1 cup cilantro leaves, packed
- 1/3 c extra virgin olive oil
- 1/4 c lime juice, from about 2 limes
- zest of one lime
- 1 small clove garlic
- 1/4 t black pepper
- 2 T honey, or more to taste
- 1 bag angel hair cabbage or coleslaw mix
- 1 red bell pepper, diced small
- 1/2 c refrigerator quick pickled red onions, recipe below
- 1 avocado, sliced thin
- 1/2 c crumbled queso fresco, optional
Directions
- Step 1 Preheat the oven to 425 degrees F. On a rimmed baking sheet, toss the drained and dried tofu cubes and black beans with the 3T oil, 1 t kosher salt, 1/2 t coriander, cumin, chili powder, smoked paprika and garlic powder. Spread them all over the pan to give them room to roast. Roast at 425 for 20 minutes.
- Step 2 As the tofu and beans roast, place the cilantro, 1/3 c oil, lime juice, garlic clove, lime zest, 3/4 t salt, black pepper, 1/4 t coriander and the honey into a small food processor and process on high for a minute. Taste and add more honey to taste. Also dice the bell pepper and slice the avocado.
- Step 3 To assemble, place about 1 heaping cup of coleslaw mix on each of four plates, then divide the roasted tofu and bean mixture evenly over each plate. Divide the diced pepper, avocado, pickled onions and optional queso fresco over the top of each plate, then dress each with 2 T or more of Cilantro Lime Vinaigrette.
Refrigerator Quick Pickled Red Onions
Ingredients
- 1 cup white vinegar
- 1 T granulated sugar
- 1 T kosher salt
- 1 t black peppercorns, lightly crushed
- 1 t fennel seeds, lightly crushed
- 3 sprigs fresh dill, optional
- 1 medium red onion, cut in half and then sliced very thinly
Directions
- Step 1 Pour the vinegar, sugar and salt into a 2 cup Mason jar and microwave without the lid on for 25 seconds.
- Step 2 Put the lid onto the jar and shake until the sugar and salt have dissolved.
- Step 3 Place the dill, peppercorns, fennel seeds and onion into the jar.
- Step 4 If there is any room left, top the jar off with cold water.
- Step 5 Screw the lid on tightly and refrigerate for at least 4 hours before enjoying. Use for up to 7 days.
