Vegan Santa Fe Salad
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Running on Real Food · by Deryn Macey★ 5.0 (1)

Vegan Santa Fe Salad

NUTRITION · PER SERVING35M COOK
CAL 33%·PRO 51%
CARBS 56G34% OF CAL
17G FIBER27G OTHER12G TOTAL SUGAR
FAT 42G57% OF CAL
6G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad with crispy baked tofu, black beans, corn, and a cilantro-lime dressing topped with tortilla chips. Protein-rich and satisfying vegetarian fare.

mainamericansaladtofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 approx. 400g package tofu (drained and patted dry)
  • 1 tbsp oil
  • 1 tbsp tamari
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • salt
  • ¼ cup olive oil
  • 1 tbsp maple syrup
  • 1 garlic clove (grated)
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • 1 lime (juiced and zested (about 3 tbsp juice and 1 tbsp zest))
  • ¼ cup cilantro (finely chopped)
  • salt and pepper
  • 6 cups chopped romaine lettuce (185 g)
  • 2 cups cherry tomatoes (halved (about 260 g))
  • 1/2 cup thinly sliced red onion (45 g)
  • 1 avocado (sliced)
  • 14 oz can black beans (drained and rinsed)
  • 1 cup corn kernels (130 g)
  • tortilla chips (optional)
PREP
10M
SODIUM
1548MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.