Citrus Lime Tofu Salad

Looking for a salad that’s anything but boring? Say hello to this vibrant Citrus Lime Tofu Salad — bursting with flavor, color, and nutrition. Packed with crisp veggies, marinated tofu, and a zingy lime dressing, it’s the perfect balance of fresh, tangy, and satisfying. Whether you’re meal-prepping, fueling up post-workout, or just craving something light and delicious, this salad is the way to go.

Why You’ll Love This Salad

High-protein and refreshing – thanks to tofu and a citrus punch

Easy to customize – add your favorite veggies or grains

Perfect for meal prep – the flavors get even better the next day

Gluten-free and 100% vegan – fresh, healthy, and allergy-friendly

Ingredients

For the Salad:

1 block (14 oz) firm tofu, pressed and cubed

1 cup red cabbage, shredded

1 cup romaine lettuce, chopped

1/2 red bell pepper, sliced

1/2 cucumber, thinly sliced

1/4 cup shredded carrots

1/4 cup fresh cilantro or mint

Optional: avocado slices, sesame seeds


For the Citrus Lime Marinade:

Juice of 2 limes

2 tbsp orange juice (fresh or bottled)

1 tbsp olive oil or sesame oil

1 tbsp maple syrup or agave

1 tsp soy sauce or tamari

1/2 tsp garlic powder

Pinch of chili flakes (optional)

How to Make It

1. Marinate the Tofu

Whisk together all marinade ingredients in a bowl.

Add cubed tofu and let marinate for at least 20 minutes (or overnight for best flavor).


2. Cook the Tofu

Option 1: Bake at 400°F (200°C) for 25–30 mins until golden.

Option 2: Pan-fry until crisp on all sides.

Let cool slightly before adding to salad.


3. Assemble the Salad

In a large bowl, layer your chopped veggies and greens.

Top with the cooked tofu and any extra herbs or toppings.

Drizzle remaining marinade or a fresh squeeze of lime over the top.

Tips & Variations

Add grains like quinoa or brown rice for a heartier meal.

Swap veggies based on what’s in season—zucchini, snap peas, or radishes work great.

Want more heat? Add sliced jalapeños or a drizzle of sriracha.

Perfect For:

Meal-prep lunches

Light summer dinners

Post-workout fuel

Potlucks and picnics

Final Thoughts

This Citrus Lime Tofu Salad is everything you want in a salad—fresh, tangy, and totally satisfying. The marinated tofu takes on bold citrus flavors while the crunchy veggies keep things light and crisp. It’s plant-based perfection in a bowl!

Citrus Lime Tofu Salad

This Citrus Lime Tofu Salad is a refreshing, protein-packed dish bursting with zesty lime flavor, crisp veggies, and golden pan-seared tofu. Perfect as a light lunch, weeknight dinner, or vibrant side salad for any season.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Resting Time 5 minutes mins

Servings: 2 people

Course: Salad

Cuisine: Vegan

Calories: 300

Ingredients Method Notes

Ingredients

  

• For the Tofu:
• 1 block 14 oz extra-firm tofu, pressed and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• For the Citrus Lime Dressing:
• 3 tbsp fresh lime juice
• 2 tbsp orange juice
• 1 tbsp maple syrup or agave
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper to taste
• For the Salad Base:
• 4 cups mixed greens spinach, arugula, romaine, etc.
• 1/2 cup cherry tomatoes halved
• 1/2 cucumber thinly sliced
• 1/4 red onion thinly sliced
• 1/4 cup fresh cilantro or parsley optional
• 1/2 avocado sliced

Method

 

1. Prepare Tofu:
2. Heat olive oil in a skillet over medium heat. Add cubed tofu and season with salt and pepper. Cook for 6–8 minutes, flipping occasionally, until golden brown on all sides. Remove from heat and let cool slightly.
3. Make the Dressing:
4. In a small bowl or jar, whisk together lime juice, orange juice, maple syrup, olive oil, mustard, garlic powder, salt, and pepper until well combined.
5. Assemble the Salad:
6. In a large bowl, add mixed greens, tomatoes, cucumber, onion, herbs, and avocado. Top with crispy tofu cubes.
7. Drizzle and Serve:
8. Pour the citrus lime dressing over the salad, toss gently, and serve immediately.

Notes

For extra flavor, marinate the tofu in a bit of lime juice and soy sauce before pan-frying.

You can add quinoa, brown rice, or nuts to turn it into a fuller meal.

Dressing can be refrigerated up to 3 days in a sealed container.