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Dinner recipe · from the recipe book

Chili-Lime Crispy Tofu Salad Bowls with Salsa

Crisp, smoky-spiced tofu and charred edamame and corn over cool romaine and kale, topped with a bright fresh tomato salsa and creamy avocado.

Chili-Lime Crispy Tofu Salad Bowls with Salsa

Ingredients

  • 1¾ lb800 gFirm tofupressed and cut into 3/4-inch cubes
  • 2 cups240 gShelled edamame, frozenthawed
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 2 tbsp16 gCornstarch
  • 3 tbsp40 gOlive oildivided
  • 2¼ tsp6 gChili powder
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp3 gGarlic powder
  • ¾ tsp4 gSaltdivided
  • 6⅓ cups chopped300 gRomaine lettucechopped
  • 5¾ cups chopped120 gKalestemmed and thinly sliced
  • 1½ limes, juiced60 gLime juicedivided
  • 3 medium370 gTomatoesseeded and diced
  • ½ medium60 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 whole200 gAvocadosliced
  • ⅓ cup40 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a large bowl, toss the tofu with half of the olive oil, then sprinkle with the cornstarch, chili powder, cumin, paprika, garlic powder and half of the salt and toss until coated.
  3. Spread the tofu on one side of the sheet pan. In the same bowl, toss the edamame and the thawed frozen corn kernels with one quarter of the olive oil and spread them on the other side of the pan.
  4. Roast for 25 to 30 minutes, flipping the tofu and stirring the edamame and corn kernels halfway, until the tofu is golden and crisp and the corn kernels have charred spots.
  5. While it roasts, make the salsa: stir together the tomato, red onion, jalapeño, cilantro, half of the lime juice and half of the remaining salt (one quarter of the total). Set aside.
  6. In a large bowl, massage the kale with the remaining quarter of the olive oil, the remaining half of the lime juice and the remaining quarter of the salt for 1 minute until softened, then toss in the romaine.
  7. Divide the greens among four bowls. Top with the roasted tofu, edamame and corn kernels.
  8. Spoon the salsa over each bowl, add the avocado and scatter the pumpkin seeds on top. Serve right away.

Contains: Soy.

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

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