Tofu Mexican-Inspired Salad

Welcome to Fit Kitchen – where we’re sharing healthy, nutrient-dense recipes to compliment an active lifestyle, in-part with Sam Negrin, resident LEAF girl (@samnegrin).

This salad is layered with delicious, fresh flavors and takes less than 15 minutes to make. It's a healthy week night dinner made with ingredients you probably already have in your kitchen. The red cabbage is a firm base that's filling yet lower in kcals than rice or couscous. Here's how it's done:


  • 1/4 cup black beans (rinsed & drained) 
  • 1 tsp chicken broth 
  • 1/2 cup firm tofu (cut into matchsticks) 
  • 2 tsp olive oil 
  • 1/2 cup red cabbage, thinly sliced 
  • 2 tbsp fresh salsa 
  • 2 tbsp nonfat 
  • Greek yogurt 
  • Spring onions, chopped 
  • Cilantro, chopped
  • Cumin 
  • Cayenne 
  • Garlic powder 


  1. In a small bowl, add black beans, chicken broth and a pinch of each cumin, cayenne and garlic powder. Microwave for 30 seconds and set aside.
  2. Heat olive oil in a nonstick pan, then add the tofu and cook for 2-3 minutes on each side (until golden).
  3. In your serving bowl, add: cabbage, black bean mixture, tofu, salsa, Greek yogurt and top with spring onions and cilantro.
  4. ENJOY!

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