Tomato & sweet corn salad with jalapeño dressing
This tomato and sweet corn salad puts the best of the season on display. It is topped with pepitas for a nutty edge and drizzled with jalapeño dressing. To make this salad a meal, top it with Creole-seasoned tofu.
Servings: 4 people
For the salad
- 1 ear corn kernels cut off from the cob (roughly ½ cup of corn)
- 1 bunch spinach 5 - 6 ounces, roughly chopped
- 1 large tomato diced
- ¼ cup pepitas shelled pumpkin seeds
For the jalapeño dressing
- ¾ cup raw cashew pieces
- ½ cup water plus additional water for soaking if not using a high-speed blender
- 2 teaspoons lemon juice
- 1 teaspoon tamari
- 3 Tablespoons brine from a jar of pickled jalapeños
- 1 teaspoon white miso paste
- 1 Tablespoon pickled jalapeño slices
For the Creole seasoned tofu (optional)
- ½ teaspoon organic canola oil or other neutral-flavored oil
- 10 ounces super firm tofu in vacuum packaging cut into ½ inch squares*
- 2 teaspoons Creole seasoning
- Grind cracked black pepper
To make salad
Combine corn, spinach, tomato, and pepitas in a large salad bowl. Serve with jalapeño dressing for topping salads individually. If using, top each salad with Creole tofu just before serving, so that the hot tofu doesn't wilt the spinach.
To make the dressing
If not using a high speed blender, soak the cashews in water for several hours or overnight before making the dressing. That way the cashews will soften for easy blending into a perfectly creamy dressing. Drain the cashews and continue.
In a blender, combine raw cashew pieces, ½ cup water, lemon juice, tamari, brine, and miso paste. Blend until completely smooth. The dressing should be thick like a full-bodied ranch dressing.
Add pickled jalapeño slices and blend for about 30 seconds, until the slices are broken down but not completely smooth.
Use the dressing right away or put into a covered container in the refrigerator for future use. Note that the dressing will continue to thicken in the refrigerator. So you may need to add a couple tablespoons of water to the dressing and stir if it's too thick to pour.
To make Creole seasoned tofu
Bring a non-stick skillet to a medium heat along with canola oil. Put tofu squares in the skillet and allow them to brown for a few minutes. Once the squares are brown on one side, flip them, and add 1 teaspoon of Creole seasoning.
Brown the cubes for a few more minutes, flip again, and add the second teaspoon of Creole seasoning plus a grind of cracked black pepper. Continue flipping the tofu until it has browned on all sides, and then remove from heat.
*You can use water-packed tofu instead, but it will need to be drained and pressed first. If you need help, check out this handy guide on how to press tofu.
Calories: 254kcal | Carbohydrates: 19g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 916mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8745IU | Vitamin C: 31.3mg | Calcium: 118mg | Iron: 5.4mg