Butter Lettuce & Corn Salad with Tofu Croutons and Lime Vinaigrette
A refreshing and sweet vegan summer salad with tofu croutons and a tangy vinaigrette.
Servings 4 side salads
Calories 310kcal
Ingredients
- 2 ears of corn
- 2 tablespoon vegetable or canola oil
- 1 block (14 ounces) of extra firm tofu cut into 1” x 1” cubes
- 2 heads of butter lettuce
- 2 medium bell peppers any color, diced
Dressing
- 1/4 cup canola or vegetable oil
- 2 tablespoons lime juice
- 1 tablespoon dijon mustard
- 1 teaspoon honey or agave
- salt and pepper to taste
Instructions
- Bring a pot of water to a boil and add the corn. Boil for 7-9 minutes, remove the corn from the water and set aside to cool.
- Heat a large skillet over medium high heat and add the oil. Add the tofu cubes to the skillet and cook for 5-7 minutes. Flip the tofu and cook for an additional 5-7 minutes (until golden brown). If you like it extra crispy, flip and cook for 5 more minutes.
- While the tofu cooks, cut the corn off the cob and combine with the lettuce and diced red pepper.
- In a small bowl, whisk together the oil, lime juice, dijon mustard and honey and season with salt and pepper.
- Add the tofu and dressing to the salad and enjoy.
Notes
Nutrition
Calories: 310kcal