Butter Lettuce & Corn Salad with Tofu Croutons and Lime Vinaigrette
A refreshing and sweet vegan summer salad with tofu croutons and a tangy vinaigrette.
Course
Salad
Keyword
summer salad
Prep Time5hours
Cook Time20hours
Servings4side salads
Calories310kcal
Ingredients
2ears of corn
2tablespoonvegetable or canola oil
1block (14 ounces) of extra firm tofucut into 1” x 1” cubes
2heads of butter lettuce
2medium bell peppersany color, diced
Dressing
1/4cupcanola or vegetable oil
2tablespoonslime juice
1tablespoondijon mustard
1teaspoonhoney 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.
Recipe Notes
Nutrition Facts
Butter Lettuce & Corn Salad with Tofu Croutons and Lime Vinaigrette
Amount Per Serving
Calories 310
* Percent Daily Values are based on a 2000 calorie diet.