Santa Fe Salad

Serve this crowd-pleasing, fresh, vibrant, and healthy Santa Fe Salad for your next special occasion, lunch, or a quick and healthy weeknight dinner.


Recipe Credit: Healthier Steps

Recipe Allergies


  • 1.Place the tofu cubes in a large bowl. Toss them with Bragg's liquid aminos, cumin, paprika, garlic powder, onion powder, dried oregano, and cayenne pepper. Allow the tofu to marinate for at least 10 minutes.
  • 2.Heat oil in a large non-stick skillet over medium heat. Add tofu cubes, and cook until brown and crispy on all sides. Turn off the heat.
  • 3.To make the dressing, mix lime juice, olive oil, maple syrup, cumin, green onions, garlic, and salt in a bowl or jar.
  • 4.To assemble, place chopped lettuce on the base of the serving platter. Top with black beans, avocado, cherry tomatoes, bell pepper, onion, and cilantro. Drizzle with lime dressing right before serving. Enjoy!

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For The Tofu

  • 14-16 ounces extra-firm tofu, drained
  • 1 1/2 tablespoons Bragg's liquid aminos, or Tamari, or coconut aminos
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Pinch Cayenne pepper
  • 1-2 tablespoons olive oil

For The Salad

  • 4 cups Romaine lettuce, chopped
  • 14 ounce can black beans, drained and rinsed
  • 1 ripe avocado, chopped
  • 1 cup cherry tomatoes, cut in halves
  • 1/2 cup sweet corn kernels
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup cilantro leaves, chopped
  • For The Dressing
  • 1 medium lime, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon maple syrup
  • 1/2 teaspoon ground cumin
  • 1 teaspoon green onion, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon salt