Peach Salsa Salad

ByJanelle Carss

Is it a salsa? Is it a salad? It’s both! Peach Salsa Salad gives chunky salsa vibes but is hearty enough to eat as a main meal salad!

Jump to Recipe Jump to Video Print Recipe
Jump to Recipe

Watch how to make Peach Salsa Salad on my YouTube channel, plus another awesome recipe, ‘Bacun’ & Zucchini Salad!

Ingredients & Inspiration

I love me a thick, chunky salsa. Especially when it’s loaded with some unexpected peaches, pineapple or mangoes, and scooped up with tortilla chips or loaded into vegan tacos. YUM! But what if I just wanted to eat salsa for dinner on a warm, late summer evening… you know, as us millennial kids often crave? Well, I’d make this Peach Salsa Salad, obviously! It’s got all the chunky salsa goodness you’d expect, but with crunchy veggies and some added protein from shredded air fried tofu. This stuff SLAPS, people. I don’t think I can ever make a ‘regular’ salsa ever again now that I’ve got this in my recipe box.

It’s the perfect fusion of snack-food-meets-main-meal, and actually is pretty gosh darn good for you, too!

Here’s what you need to make the best salsa salad EVER:

  • extra firm tofu: gives chewy texture and a smoky, spicy kick when shredded and air fried
  • ripe juicy peaches: for a sweet and refreshing bite
  • nutritional yeast: gives the tofu a touch of savoury umami goodness
  • soy sauce or tamari: gives the tofu a salty, savoury punch
  • spices: chili powder, cumin and smoked paprika to season the tofu
  • veggies: red onion, garlic, bell peppers, jalapeños, fresh corn and roma tomatoes
  • avocado: to switch up the textures and add a good source of healthy fat
  • lime juice: to brighten up the salad
  • cilantro: for fresh herby flavour

How to Make Peach Salsa Salad


Peach Salsa Salad Comes together in two easy steps: Make the air fried shredded tofu and then assemble the rest of the salad.

  1. Add the tofu to a large bowl and toss with the oil. Then add the cornstarch and toss once more to combine. Spread tofu into an even layer and air fry at 400°F for 22 minutes until golden and crispy.
  2. Meanwhile make the mango sauce: Cut the mango into chunks and set aside in a bowl. Whisk together the soy sauce, maple syrup, lime juice and zest, water, chili flakes and cornstarch until well combined. 
  3. In a large skillet warm the oil over medium heat and sauté the ginger, garlic and the white parts of the green onions for 2 to 3 minutes, until fragrant and softened. Then add in the mango chunks and cook for 2 minutes.
  4. Pour in the sauce and bring to a simmer, stirring frequently, until it’s reached your desired thickness. Fold in the crispy air fried tofu and toss until completely coated in the mango sauce. Turn heat to low and let the tofu heat through for 2 minutes.
  5. Remove from the heat, sprinkle with remaining green parts of the green onions, sesame seeds and a drizzle of sesame oil. Serve over rice with steamed veggies of choice and enjoy!

Just Peachy

This Peach Salsa Salad literally might be the best salad I’ve ever made. Er, salsa…? It’s just so good. The ripe juicy peaches, plump tomatoes, fresh cilantro, subtly smoky corn, and spicy jalapeño, you just gotta try it to know.

If you enjoyed this recipe you might also like my BBQ Ranch Potato Salad, Feta & Chickpea Rainbow Salad, or some of the recipes in my Mexican-Inspired Meal Prep!

Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!

Janelle Carss

Peach Salsa Salad

Is it a salsa? Is it a salad? It's both! Peach Salsa Salad gives chunky salsa vibes but is hearty enough to eat as a main meal salad!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: Canadian
Calories: 345
Ingredients Method Video Notes

Ingredients
  

Spiced Shredded Tofu
  • 1 12-oz block extra firm tofu
  • 2 tbsp low-sodium soy sauce or tamari
  • 2 tbsp nutritional yeast
  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
Salad
  • 2 ears corn on the cob
  • ½ tbsp neutral oil
  • ½ tsp Old Bay seasoning
  • 3-4 ripe peaches, cut into cubes (can sub nectarines)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 roma tomatoes, seeds removed, chopped
  • 1 avocado, cubed
  • ½ red onion, finely chopped
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, minced and seeds removed
  • 1 large lime, juiced
  • 1 cup cilantro, minced
  • ½ tsp kosher salt
  • freshly ground black pepper to taste

Method
 

  1. Make the shredded tofu: Using the large hole side of a box grater, shred the block of tofu into a large box and set aside. Add the soy sauce and toss to combine, then add the nutritional yeast, cumin, chili powder and smoked paprika. Transfer to an air fryer basket (line with parchment if it has holes) and air fry for 20 minutes at 400F until golden and slightly crisped.
  2. Char the corn: Warm the oil in a skillet over medium heat and add the corn. Let cook undisturbed for 3 minutes, then stir in the Old Bay. Continue cooking for 8 to 10 minutes, stirring occasionally, until the corn is slightly charred and a deep golden brown in some spots. Remove from the heat and set aside.
  3. Prep the veggies: Chop the peaches and all remaining veg and add to a large salad bowl. Squeeze in the lime juice and toss everything with the pepper and salt, taste and adjust seasonings as needed.
  4. Assemble the salad: Once the shredded tofu and corn have cooled to near room temperature, add them to the salad and toss to combine. Chill for at least 30 minutes before serving. Eat on its own, serve with tortilla chips, or scoop onto a bed of salad greens. Enjoy!

Video

Notes

Macros:
  • 3 servings: 460 cal, 30g protein, 45g carbs, 22g fat
  • 4 servings: 345 cal, 22g protein, 34g carbs, 16g fat

There's more where that came from