Santa Fe Tofu Salad

Jan 16, 2021 by

I’ve been obsessed with this salad for years, ever since I discovered it while working at Earls. I know I’m not alone! It’s a popular salad for good reason. The sweet dates combined with the salty feta are a magical combination. It’s hearty, nutritious and easy to assemble. There’s hardly any cooking involved.

For the tofu feta, I recommend making this recipe ahead of time. If you’d prefer to purchase a good dairy-free substitute, there are lots of options out there, like Violife Feta (available at Vegan Supply and Walmart) and Black Sheep’s Veta. These two are hands-down my favourite dairy-free feta options.

For the pan-fried Tofu, feel free to use cajun spice or Tajin, an amazingly tangy chili lime spice that causes me to salivate just thinking about it! I get mine from South China Seas, but Walmart has it, too (among other stores). As for the quinoa, you can sub in whichever grain you like, even rice. I sometimes choose quinoa simply because it only takes about fifteen minutes to cook on the stove. I usually make the quinoa ahead of time so it has a chance to cool (if you prefer a warm salad, go for it). Hope you love this salad as much as I do!


For the salad
  • 1 large head of lettuce (or two super large handfuls of chopped greens)
  • 2 1/2 c cooked quinoa
  • 1 can black beans
  • 1 can corn
  • 8 dates (chopped)
  • Tofu feta (or other crumbly dairy-free cheese) (garnish)
  • Tortilla chips (crumbled) (optional)
For the tofu
  • 1 tbsp oil
  • 1 block firm tofu (chopped into bite-sized cubes)
  • Salt and pepper (to taste)
  • 2 tbsp Tajin or Cajun spice
For the dressing
  • 1/4 c olive oil
  • Juice of a large lime
  • 1/2 tsp garlic powder
  • Salt and pepper (to taste)


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