Southwestern-Style Tofu and Ranch Salad
with Charred Veggies
Spicy green peppers and corn pair perfectly with charred tofu in this tantalizing meal that comes together with our fabulous Southwestern Spice Blend. It's easy, fast and packed with flavour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
56 g
Spring Mix
1 tbsp
Southwest Spice Blend
113 g
Corn Kernels
1 unit(s)
Hot Pepper
4 tbsp
Ranch Dressing
(Contains Egg, Milk)
1 unit(s)
Tomato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut hot pepper into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping spicy peppers!)Cut tomato into 1/2-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then corn and hot pepper. Season with salt and pepper. Cover and cook, flipping once halfway through, until veggies are dark golden-brown, 8-10 min. Transfer veggies to a plate.
Meanwhile, pat tofu dry with paper towels, then cut into 1-inch pieces. Arrange on a foil-lined baking sheet.Toss tofu with 1 tbsp (2 tbsp) oil, then season all over with Southwest Spice Blend, salt and pepper.Broil in the middle of the oven, stirring halfway through cooking, until golden-brown, 9-10 min.
Add charred veggies, tomatoes and spring mix to a large bowl. Drizzle half the ranch dressing over top. Season with salt and pepper, then toss to combine.
Divide salad between plates. Top with tofu.Drizzle remaining ranch dressing over top.Sprinkle with feta cheese.
