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Dinner recipe · from the recipe book

Chipotle-Style Crispy Tofu Taco Salad

Smoky, chili-crusted baked tofu and roasted corn over tender spinach with black beans, avocado and a creamy lime-cumin tahini dressing, finished with crunchy pepitas.

Chipotle-Style Crispy Tofu Taco Salad

Ingredients

  • 1¾ lb800 gFirm tofupressed and cut into 3/4-inch cubes
  • 2 tbsp16 gCornstarch
  • 2 tbsp27 gOlive oildivided
  • 2¼ tsp6 gChili powder
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp4 gGround cumindivided
  • 1 tsp3 gGarlic powder
  • 2 cups270 gCorn kernels, frozenthawed and patted dry
  • ½ tsp3 gSaltdivided
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 6⅔ cups loosely packed200 gBaby spinach
  • 1⅔ cups250 gCherry tomatoeshalved
  • ½ medium60 gRed onionthinly sliced
  • 1 whole200 gAvocadodiced
  • 1 cup chopped16 gFresh cilantrochopped
  • ¼ cup30 gPumpkin seeds (pepitas)
  • ¼ cup60 gTahini
  • 1½ limes, juiced60 gLime juice
  • 1½ tsp10 gHoney
  • 3 tbsp45 gWaterwarm

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Pat the pressed tofu cubes dry, then toss them in a bowl with the cornstarch, two-thirds of the olive oil, the chili powder, smoked paprika, half of the cumin, the garlic powder and half of the salt.
  3. Spread the tofu on one side of the sheet pan. In the same bowl, toss the thawed frozen corn kernels with the remaining one-third of the olive oil and a quarter of the salt, and spread the corn kernels on the other side of the pan.
  4. Bake for 25 to 30 minutes, turning the tofu and stirring the corn kernels halfway, until the tofu is crisp and golden and the corn kernels are lightly charred. Let cool for 5 minutes.
  5. While it bakes, make the dressing: whisk the tahini, lime juice, honey, the remaining half of the cumin and the remaining quarter of the salt, then whisk in the warm water a little at a time until smooth and pourable.
  6. Toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes, until they pop and smell nutty.
  7. In a large bowl, toss the spinach, black beans, cherry tomatoes and red onion with half of the dressing.
  8. Divide the dressed salad among 4 plates and top with the crispy tofu, roasted corn kernels, avocado, cilantro and toasted pumpkin seeds.
  9. Drizzle the remaining half of the dressing over the salads and serve right away.

Contains: Soy, Sesame.

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

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