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Dinner recipe · from the recipe book

Chili-Lime Crispy Tofu Romaine Bowls

Crisp chili-lime tofu and charred corn over cool crunchy romaine, topped with a bright fresh tomato salsa, creamy avocado and salty queso fresco.

Chili-Lime Crispy Tofu Romaine Bowls

Ingredients

  • 1¾ lb800 gFirm tofupressed and cut into 3/4-inch cubes
  • 2 tbsp16 gCornstarch
  • 2¼ tsp6 gChili powder
  • 2 tsp4 gGround cumin
  • 1 tsp3 gGarlic powder
  • 2 tbsp30 gCanola oildivided
  • 2 cups272 gCorn kernels, frozenthawed and patted dry
  • 1 can, drained277 gPinto beans, canned, drained
  • 8 cups chopped376 gRomaine lettucechopped
  • 3 medium369 gTomatoesdiced
  • ½ medium55 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 cup chopped16 gFresh cilantrochopped
  • 1½ limes, juiced66 gLime juicedivided
  • ½ tsp3 gSaltdivided
  • 1 whole201 gAvocadosliced
  • ½ cup crumbled60 gQueso frescocrumbled

Steps

  1. Make the salsa first so it can sit: in a bowl, stir together the tomato, red onion, jalapeño, cilantro, one-third of the lime juice and half of the salt. Set aside.
  2. In a large bowl, toss the tofu with the cornstarch, chili powder, cumin, garlic powder and the remaining half of the salt until coated.
  3. Heat half of the canola oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook, turning every 2 to 3 minutes, until crisp and golden on all sides, about 12 minutes. Transfer to a plate and drizzle with half of the remaining lime juice.
  4. Add the remaining half of the canola oil to the skillet. Add the thawed frozen corn kernels and cook without stirring for 3 minutes, then stir and cook until the corn kernels are charred in spots, about 3 minutes more.
  5. Add the pinto beans to the corn kernels and cook, stirring, until heated through, about 3 minutes. Stir in the last of the lime juice.
  6. Divide the romaine among 4 bowls. Top with the corn kernels and pinto beans, the crispy tofu, the salsa and the avocado, then sprinkle with the queso fresco and serve.

Contains: Milk, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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