SKIP TO RECIPE
This Tossed Sweetcorn, Tofu and Jalapeño Salad is a quick and easy summer salad that can be enjoyed both warm and cold. If you want something more nourishing and hearty, serve this salad hot from the pan; if you’re looking for a cool and refreshing salad, let your salad cool down. You can even let it sit in the fridge if you want a chilled salad (especially great for those hot summer days).
This super simple salad has an extra spicy kick from the jalapeños, so it’s perfect for those who enjoy a little heat in their salad. And if that’s not hot enough, you can even add some chilli powder if you want a little extra heat! This recipe makes sure to balance all flavours, so the heat of the jalapeños is perfectly balanced by the sweetness of the aptly named sweetcorn and the acidity of the juiced lemon or lime. As well as flavour, it is important to balance texture in salads too: so here the crunchiness of the jalapeños and the sweetcorn is paired with the soft tofu. For more guidance on different tofu types, have a look here.
This Tossed Sweetcorn, Tofu and Jalapeño Salad recipe is vegan friendly, so everyone can enjoy – simply heat coconut oil instead of butter in the pan when tossing your sweetcorn.
Other Recipes Like This…
For more delicious and fresh salads, take a look at my beautiful Mediterranean Pomegranate & Walnut Salad, my refreshing Fennel & Avocado Salad and my high protein Moong Sprout Spring Salad Rolls. These are all great summer salad options that can be enjoyed as sides or as meals in themselves.
Wrap the corncobs in kitchen roll and microwave for 5-6 mins or boil the corn in a pan with water & salt
Once your corn is ready, cut the kernels off and transfer them to a pan with sizzling butter
Toss your kernels in butter or coconut oil on high heat
Meanwhile, in a bowl crumble the tofu and season with 1 tsp rock salt
Once the kernels start browning, add 1 tsp salt & your lemon or lime juice
Optional: you can add chilli powder if you like some extra heat
Chop up your jalapeños into thin slices
Add to your pan the crumbled tofu and your sliced jalapeños
Toss for 1-2 mins on high flame
Enjoy hot or cold!
Ingredients
Directions
Wrap the corncobs in kitchen roll and microwave for 5-6 mins or boil the corn in a pan with water & salt
Once your corn is ready, cut the kernels off and transfer them to a pan with sizzling butter
Toss your kernels in butter or coconut oil on high heat
Meanwhile, in a bowl crumble the tofu and season with 1 tsp rock salt
Once the kernels start browning, add 1 tsp salt & your lemon or lime juice
Optional: you can add chilli powder if you like some extra heat
Chop up your jalapeños into thin slices
Add to your pan the crumbled tofu and your sliced jalapeños
Toss for 1-2 mins on high flame
Enjoy hot or cold!
