ramyaramesh3007Easy to make and filling homemade chipotle-style salad that’s easy to meal prep! With spiced baked tofu, veggies, black beans and an ultra creamy dressing.
This vegan salad recipe is perfect for any meal and also for sharing. I’ve always seen the salads from Chipotle online but never got to try because we don’t have an outlet here – so I made a vegan version at home to see what the hype was about.
You can also check out this Vegan Tofu Kale Salad, Vegan Pasta Salad with Ranch Dressing, Asian Rainbow Noodle Salad, and Sundried Tomato Pasta Salad.
Ingredients Needed
- Salad Base – I used a lettuce mix from Just Produce. They have really cool salad mixes but you can also use regular butterhead lettuce or romaine lettuce for this salad.
- Beans – sautéed canned black beans. Black beans are my favourite and I save a lot of time by using the canned version!
- Vegetables – corn, chopped tomatoes. You can grill the corn for a more smokey flavour. Instead of tomatoes, you can also add salsa.
- Protein – spiced baked tofu with spices like smoked paprika, turmeric, onion & garlic powder.
- Dressing – creamy southwestern style dressing made with SILKEN TOFU!
The base of the sauce is made from silken tofu and it makes any sauce ultra creamy! Paired with smokiness from the smoked paprika and tanginess from the lemon juice, the dressing is super addictive! You can even use this dressing in a pasta salad.
You could also add some freshly diced avocado for an extra creamy kick to this salad.
This recipe is allergen free – it’s 100% gluten free and nut free!
Vegan Southwestern Chipotle Style Salad
Equipment
- 1 Large Bowl
Ingredients
Creamy Dressing
- 150 g silken tofu
- 2 tsp smoked paprika
- 1/2 tbsp lemon juice
- 1 tsp vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp water
- salt
Black Beans
- 1/2 can black beans
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1 tsp onion powder
- 1 tsp garlic powder 1
- 1 tbsp tomato paste
- salt
- black pepper
Baked Tofu
- 200 g firm tofu (1 block)
- 1 tsp smoked paprika
- 1/4 tsp turmeric powder
- 1 tsp onion powder
- 1 tsp garlic powder
- salt
- black pepper
Salad
- 2 cups lettuce
- 1/3 cup chopped tomatoes
- 1/3 cup corn
Instructions
- Preheat oven to 180C. Chop firm tofu into cubes and add all the seasoning. Coat the tofu cubes evenly and bake for 12-15 minutes until crispy.
- Coat the tofu cubes evenly and bake for 12-15 minutes until crispy.
- Meanwhile, prepare the black beans by sautéing them in olive oil and adding all the ingredients until fully cooked.
- For the dressing, combine into blender and blend until smooth.
- Assemble all the ingredients, pour in the dressing and mix together. Serve immediately!
Notes
- This salad is 100% gluten free!
- You can use either white vinegar or rice wine vinegar.