Chipotle Tofu Peach And Corn Salad With Feta And Cilantro Lime Dressing Food

VEGAN CHIPOTLE TOFU WITH ROASTED CORN SALAD

Steps:

• Once the tofu has been pressed*, preheat the oven to 375 degrees(F).
• Then cut the block tofu into slices about 1/3 inch thick. Then cut those in half so you have rectangles. Place the tofu in a bowl and drizzle 1 tablespoon of olive oil on top. Rub the oil into the tofu to coat. Set aside.
• Then in a small mixing bowl, add the brown sugar, chipotle, paprika and salt. Stir to combine, then sprinkle on top of the tofu. Toss to coat all the tofu evenly in the spices.
• Place the tofu on to a large sheet pan, using half of the pan. You will place the corn on the pan later. Bake the tofu for 20 minutes. Or until it is starting to get firm.
• In the mean time, peel your ears of corn and place them in a large bowl or on a plate. Drizzle with the remaining 1 1/2 tablespoons of olive oil and a few pinches of salt and pepper. Rub to coat them.
• Once the tofu has baked for about 20 minutes, remove the pan from the oven. Flip the tofu, and then place the ears of corn on the other side of the baking sheet.
• Bake for another 15-20 minutes or until the tofu is nice and firm.
• Remove the sheet pan from the oven and let the corn cool for a minute so you can handle it. In a medium sized mixing bowl, cut the kernels of corn off the cob into the bowl.
• Then add the red onion, cilantro, lime juice and a pinch of salt and pepper. Taste and adjust the seasonings.
• Serve the chipotle tofu with corn on top or on the side!

GRILLED CORN AND CHIPOTLE PEPPER SALAD

Steps:

• Preheat the grill to medium.
• Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
• Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

CILANTRO, AVOCADO, TOMATO, AND FETA SALAD

Steps:

• Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.

CHIPOTLE TOFU, PEACH, AND CORN SALAD WITH FETA AND CILANTRO LIME DRESSING

Steps:

• Preheat the oven to 400 F and lightly grease a 9×13-inch glass baking dish with olive oil. Combine the chipotles, adobo sauce, lime juice, balsamic vinegar, garlic, salt, pepper, smoked paprika, and oil in a food processor fitted with the 'S' blade. Process until smooth. Place the cubed tofu in the baking dish and pour the chipotle sauce over top. Toss to coat. If possible, set aside to marinate for 30 minutes. Bake for 20 minutes. Remove from the oven and set aside.
• cilantro lime dressing: In a blender, combine the oil, pepitas, apple cider vinegar, lime juice, cilantro, garlic, salt, cumin, honey, and water. Blend until very smooth. Add more water to thin, if desired. Pour into a jar and secure the lid until ready to serve.
• Place the chopped lettuce in a big salad bowl. Top with the peaches, avocado, corn, feta, and chipotle tofu. Drizzle with some of the dressing and enjoy.

CILANTRO-CHIPOTLE DRESSING

Steps:

• Add all ingredients, except the mayonnaise, to the container of a blender.
• Blend on low speed, stirring occasionally with a wooden spoon until blended.
• Add mayonnaise.
• Blend on low speed stirring occasionally until mixture is smooth and creamy, about 3 minutes.
• Serve immediately or refrigerate until served.