Southwest Tofu Crunch Salad

Wrap the firm tofu block in several layers of clean kitchen towels or paper towels. Place a heavy skillet or cutting board on top and let it press for 15-20 minutes to expel excess moisture. This step is essential for achieving a crispy, golden sear.

Cut the pressed tofu into half-inch cubes and season with salt. Heat olive oil in a large non-stick skillet over medium-high heat. Cook the tofu for 8-10 minutes, turning every few minutes, until all sides are deep golden and crispy. Remove to a paper towel-lined plate.

Chop the romaine lettuce into bite-sized ribbons. Slice the radishes into thin rounds, cut the snap peas on a diagonal, dice the bell pepper, and slice the zucchini into thin half-moons. Halve and pit the avocado, then slice into wedges.

Rinse and drain the black beans thoroughly under cold running water until no starchy liquid remains. Let them drain completely in a colander — excess moisture will make the salad soggy. Pat dry gently if needed.

Squeeze fresh lime juice into a small bowl and whisk in olive oil and a pinch of salt until emulsified. The dressing should be bright, tangy, and light — it needs to cut through the richness of the avocado and tofu.

In a large bowl, combine the romaine, snap peas, radishes, bell pepper, zucchini, and black beans. Pour the lime dressing over and toss thoroughly until every piece is coated. The colors should be vibrant and evenly mixed.

Divide the dressed salad between bowls and top with the crispy tofu cubes and avocado wedges. Tear fresh cilantro leaves over the top and finish with an extra squeeze of lime. Serve immediately while the tofu is still warm and crunchy.