This southwest salad is protein packed and full of flavor. It comes together easily and can be enjoyed as a snack with crackers or as filling for sandwiches and wraps.

HERE’S EVERYTHING YOU NEED FOR THIS SOUTHWEST SALAD:

CRISPY SHREDDED TOFU

1 block super firm tofu (14 oz)

Avocado oil

Ground cumin

Garlic powder

Onion powder

Smoked paprika

Salt and black pepper

SALAD DRESSING

Plant-based mayo or sour cream

1-2 limes

Ground cumin

Garlic powder

Onion powder

Smoked paprika

Salt

Black pepper

REMAINING INGREDIENTS

Black beans

Roasted corn (frozen or canned)

Red bell pepper

Shallot

Cherry tomatoes

Fresh cilantro

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on Instagram/TikTok or leaving a review below!

Ingredients:

FOR THE CRISPY SHREDDED TOFU:

1 block (14 oz) super firm tofu

2-3 tablespoons avocado oil

2 teaspoon ground cumin

2 teaspoon garlic powder

2 teaspoon onion powder

2 teaspoon smoked paprika

Salt and pepper to taste

FOR THE DRESSING:

1/3 cup plant-based mayo or sour cream

Juice of 1-2 limes (2-3 tablespoons)

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

REMAINING INGREDIENTS:

3/4 can (about 1 1/4 cups) black beans, drained and rinsed

1/4 cup roasted corn

1/2 cup diced red bell pepper

3 tablespoons diced shallot

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

Instructions:

Prepare the tofu: Preheat oven to 400°F. Using a box grater, shred the tofu into small pieces. Toss with avocado oil, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.

Bake the tofu: Spread seasoned tofu on a greased or parchment-lined baking sheet. Bake for 20-25 minutes, stirring halfway through, until golden and crispy.

Make the dressing: While tofu bakes, whisk together plant-based mayo, lime juice, and all seasonings in a small bowl. Taste and adjust seasoning as needed.

Assemble the salad: In a large bowl, combine the crispy tofu, black beans, corn, bell pepper, shallot, cherry tomatoes, and cilantro. Pour dressing over mixture and toss until well combined.

Serve: Taste and adjust seasoning with additional salt, pepper, or lime juice. Serve immediately with crackers, use as sandwich or wrap filling, or enjoy on its own.