Ingredients

• 15.5 oz extra firm tofu (or 14 oz pack of tofu)
• 1/4 cup low sodium soy sauce
• 1/2 tbsp + 1 tsp olive oil
• Cooking spray (if air frying tofu, optional)
• 1 head of romaine lettuce
• 1 can seasoned black beans
• 1 orange bell pepper
• 2 tbsp red onion
• 27 g or 1/4 cup coconut yogurt (I use Harmless Harvest)
• 3 tsp lime juice
• 1 bunch of cilantro
• 1 clove of garlic
• 1/4 tsp coriander
• 1/2 tsp salt

Instructions

1. Prepare the tofu: Drain the tofu and press using a tofu press or by wrapping in a tea towel or paper towels and placing a heavy object (such as a frying pan or stack of plates) on top of the tofu for at least 10 minutes. Note: I use this EZ tofu press.
2. Prepare the veggies: While the tofu is pressing, chop the romaine lettuce. Dice 2 tbsp of the red onion. Chop the bell pepper.
3. Marinade the tofu: Slice tofu into 1/2 inch cubes (tip: the smaller, the crispier they will be). Marinade tofu in a shallow dish with 1/4 cup of soy sauce for at least 20 minutes (tip: marinade overnight for maximum flavor).
4. Bake the tofu (oven option): Pre-heat oven to 400° F. Line a large rimmed baking sheet with parchment paper or foil and 1 tsp olive oil to keep the tofu from sticking. Optionally, toss tofu in cornstarch for extra crispiness. Place tofu cubes on baking sheet and arrange in one even layer. Bake for 30-40 minutes or until tofu is golden brown.
5. Bake the tofu (air fryer option): Spray air fryer with non-stick cooking spray (optional). Place marinated tofu in air fryer in a single layer and air fry at 400° degrees F for 15-18 minutes or until tofu is golden brown, tossing the tofu halfway through. Note: I highly recommend the Ninja DualZone Air fryer.
6. Make the dressing: While the tofu is baking, blend 27g (1/4 cup) coconut yogurt, 2 tsp lime juice, 1 cup fresh cilantro, 1 clove of garlic, 1/4 tsp coriander, 1/4 tsp salt, and 1/2 tbsp olive oil. Note: I highly recommend a Vitamix blender.
7. Drain and rinse the beans: Drain and rinse the black beans in a colander.
8. Plate:  Divide romaine lettuce between bowls or meal prep containers. Add black beans and tofu. Top with red onions and bell pepper. Drizzle with cilantro lime dressing or store in meal prep containers if eating later. Top with crispy tortilla strips if desired. Enjoy or save for later!

*Caloric and nutritional values will vary based on exact ingredients and amounts used. Does not include optional tortilla strips.

The dressing in this recipe was adapted from Love and Lemons