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Butter Lettuce Salad with Corn, Bell Peppers, Tofu Croutons and Lime Vinaigrette

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 Time 5 hours
Cook Time 20 hours
Servings 4 side salads
Calories 310 kcal


  • 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


  • 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


  1. 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.
  2. 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.
  3. While the tofu cooks, cut the corn off the cob and combine with the lettuce and diced red pepper.
  4. In a small bowl, whisk together the oil, lime juice, dijon mustard and honey and season with salt and pepper.
  5. 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.