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Mexican Bean and Tofu Salad

Prep Time:

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

Cook Time:

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


3 Servings



About the Recipe

We just love a simple, healthy, filling salad, and this one is almost too simple to be believed. No nee to make your dreessing in a separate bowl... just chuck it all into one big salad bowl, mix it up, and enjoy!


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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