🌽 Chipotle Tofu, Peach, and Corn Salad with Feta & Cilantro Lime Dressing

🥗 Ingredients

For the Chipotle Tofu:

• 1 block (14 oz / 400g) firm tofu, pressed & cubed

• 1 ½ tbsp olive oil

• 1 tsp chipotle chili powder (or chipotle in adobo, finely minced)

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp cumin

• ½ tsp salt

• Juice of ½ lime

For the Salad:

• 2 fresh peaches, thinly sliced

• 1 ½ cups corn kernels (grilled, roasted, or boiled)

• 1 red bell pepper, diced

• 1 small red onion, thinly sliced

• 4 cups mixed greens (arugula, spinach, or lettuce)

• ½ cup cherry tomatoes, halved

• ½ cup crumbled feta cheese

• ¼ cup fresh cilantro leaves

For the Cilantro Lime Dressing:

• ½ cup Greek yogurt (or vegan yogurt)

• ¼ cup fresh cilantro leaves

• Juice of 2 limes

• 2 tbsp olive oil

• 1 clove garlic

• 1 tsp honey or agave

• Salt & black pepper, to taste

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🔪 Instructions

1. Prepare the Tofu:

   • In a bowl, toss tofu cubes with olive oil, chipotle chili, smoked paprika, garlic powder, cumin, salt, and lime juice.

   • Heat a skillet over medium-high heat and cook tofu for 6–8 minutes, turning occasionally until golden and slightly crispy. Set aside.

2. Make the Dressing:

   • Blend together yogurt, cilantro, lime juice, olive oil, garlic, honey (or agave), salt, and pepper until creamy. Adjust seasoning as needed.

3. Assemble the Salad:

   • In a large salad bowl, layer mixed greens, peaches, corn, bell pepper, red onion, and cherry tomatoes.

   • Add the chipotle tofu on top.

   • Sprinkle with feta and fresh cilantro.

4. Serve:

   • Drizzle generously with cilantro lime dressing.

   • Toss lightly and enjoy fresh!

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✨ Tip: For extra flavor, char the corn on the grill or in a hot skillet until slightly smoky.