Phenomenal Phoods

30 Semi-Healthy Days - Day 4: Chipotle Tofu Salad

Ingredients:

• 1 package extra firm tofu
• 4 Tablespoons peanut oil
• 1 can chipotle peppers in adobo sauce
• 1 cup Greek yogurt
• Juice of 1 lime
• 1/2 jalapeno pepper, diced
• 1 bunch cilantro, chopped
• 2 Tablespoons white wine vinegar
• 1 Tablespoon honey
• Salt & pepper, to taste
• Romaine lettuce (I just used a storebought package)
• 1 bell pepper (any kind), chopped
• 3 green onions, sliced
• 1/2 cucumber, sliced
• 1 avocado, sliced
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed

Instructions:

1. Drain the water from the tofu by placing it between paper towels with a plate or dish on top for about 30 minutes.
2. Cut tofu into cubes and place on a parchment lined baking sheet and bake for 30 minutes at 350 degrees F.
3. Meanwhile, combine the greek yogurt, 2 Tablespoons of the chipotle sauce from the can of chipotle peppers, lime juice, jalapeno, cilantro, vinegar and honey with a whisk until blended.
4. Add salt & pepper to taste.
5. Chop all of the veggies and combine with the romaine lettuce, beans and corn in a large bowl.
6. Once the tofu is baked, heat the peanut oil in a large skillet over medium-high heat. I added about 1 Tablespoon of the chipotle sauce to the oil as well to give the tofu some spice.
7. Add the tofu to the skillet and stir fry on all sides for 2 or 3 minutes or until browned.
8. Top salad with tofu and the chipotle dressing.