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Mexican Bean and Tofu Salad

Kcal: 387, Protein: 18g, Fat: 4g, Carbs: 39g

15 mins (or 2 hours, if you have them...)

3 Servings

Mexican Bean  and Tofu Salad

Easy, quick, delicious. That's it!

1 block firm tofu

2 cups cooked black beans (dried)

1/2 cup corn (canned, drained)

1 cup cherry tomatoes (halved)

1 small red onion (chopped)

1 red bell pepper (chopped)

1/4 cup fresh corriander (chopped)

1/2 jalapeño (finely chopped)

1 lime (for freshly squeezed juice)

½ tsp lime zest (grated)

2 tbsp extra-virgin olive oil

2 tbsp white wine vinegar

1/4 tsp chili powder

1/4 tsp ground cumin

1 tsp minced fresh garlic

1/4 tsp sea salt

- Lightly fan fry the tofu in a small amount of oil

- Add all the ingredients to a large bowl. Toss them well to combine.

- Store in the fridge for at least 2 hours before serving for the flavors to really pop. The salad will last for up to 4 days in the fridge!

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