This Black Bean, Tofu, Cilantro Lime Salad is easy and quick to come together. Perfect for a quick, light, yet filling lunch. Packed with protein from the tofu, black beans and millet to keep you feeling full and energized, while still getting in your greens, this is the definition of an elevated, nutritional salad.
Ingredients for Black Bean, Tofu, Cilantro Lime Salad:
Millet- Our grain and a source of protein for this meal, which also helps to make this salad more filling. Don’t have millet? Use another type of grain instead (quinoa works great!).
Tofu- Our main source of protein for this recipe, but a great addition for flavor as well.
Avocado Oil- We use avocado oil to cook the tofu, but extra virgin olive oil would work just as well.
Taco Seasoning- This is used to give the tofu a flavor that blends well with the cilantro dressing. If you don’t have taco seasoning on hand, you can make your own with individual spices. Flavoring your tofu though is key, and important to making a delicious salad.
Mixed Greens- A nutritious blend of greens helps add more vitamins and nutrients to our salad. Grab the packaged bag of salad from the store that you prefer!
Microgreens- Compared to these greens full grown, microgreens actually have about 40 times more vitamins, minerals and antioxidants. Talk about a serious bang for your buck.
Black Beans- To keep this salad on theme, black beans are thrown into the mix. Delicious and a nutritious source of protein.
Cilantro Lime Dressing– Check out our recipe for this cilantro lime dressing. It’s quick to come together, but absolutely delicious, you won’t want to skip it!
Ingredients:
- 1/4 cup Millet (dry)
- 16 ozs Tofu (firm)
- 1 tbsp Avocado Oil
- 1/4 cup Water
- 2 tsps Taco Seasoning
- 4 cups Mixed Greens
- 2 cups Microgreens
- 1/2 cup Black Beans (cooked and rinsed)
- 1/4 cup Cilantro Lime Dressing
Directions:
- Cook the millet according to package instructions. Set aside.
- Press the tofu with paper towels to remove excess moisture.
- Heat the oil in a skillet over medium-high heat. Add the tofu, breaking it up as it cooks, stirring frequently, for four to six minutes or until golden. Add the water and the taco seasoning and continue cooking for two minutes. Set aside to cool.
- Divide the greens, microgreens, beans, cooked millet, and tofu evenly between bowls and top with the dressing. Enjoy!
Notes:
- No Millet?- Use quinoa!
- Leftovers- Refrigerate in an airtight container for up to four days.
- More Flavor- Cook the millet in broth instead of water. Serve with tortilla chips.
- Additional Toppings- Salsa, avocado, cilantro, green onions, seeds, roasted nuts and/or a dressing of your choice.
Health Insights:
- Protein- This recipe is a good source of protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting overall growth and development. The tofu and black beans in this recipe are excellent sources of plant-based protein.
- Dietary Fiber- The mixed greens, microgreens, and black beans in this recipe contribute to its high fiber content. Dietary fiber aids in improving digestive health, helps maintain a healthy weight, and lowers the risk of diabetes and heart disease.
- Essential Vitamins and Minerals- This recipe is packed with a variety of vitamins and minerals, including iron, calcium, and vitamins A and C. These nutrients are crucial for various bodily functions such as supporting immune health, bone health, and aiding in the production of red blood cells.
