Vegan Esquites with Lime, Chile and Tofu Cotija
A vibrant plant-based take on Mexican street corn salad featuring skillet-charred corn kernels tossed with garlic, jalapeño, creamy vegan mayo, fresh lime juice, cilantro, and chili powder, topped with a savory tofu-cotija crumble made from seasoned firm tofu and nutritional yeast for that authentic tangy, salty finish.
Allergens:Soy (tofu, vegan mayonnaise may contain soy)
Details
- Author: CuisineSavvy
- Cuisine: Mexican
- Course: Side Dish
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Diet: Vegan
- Tags: Mexican street food, corn salad, dairy-free, plant-based, tofu cotija, charred corn, summer side, gluten-free friendly
Nutritional Values
This plant-based esquites is rich in fiber from corn and provides complete plant protein from tofu. Nutritional yeast adds B-vitamins, while lime juice offers vitamin C. The dish is lower in saturated fat compared to traditional versions and contains beneficial antioxidants from fresh vegetables and spices.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | tbc | -- |
| Total Fat | tbc | -- |
| Saturated Fat | tbc | -- |
| Trans Fat | tbc | -- |
| Monounsaturated Fat | tbc | -- |
| Polyunsaturated Fat | tbc | -- |
| Cholesterol | tbc | -- |
| Sodium | tbc | -- |
| Total Carbohydrate | tbc | -- |
| Dietary Fiber | tbc | -- |
| Total Sugars | tbc | -- |
| Protein | tbc | -- |
| Vitamin D | tbc | -- |
| Calcium | tbc | -- |
| Iron | tbc | -- |
| Potassium | tbc | -- |
Ingredients
Instructions
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Vegan Esquites with Lime, Chile and Tofu Cotija A vibrant plant-based take on Mexican street corn salad featuring skillet-charred corn kernels tossed with garlic, jalapeño, creamy vegan mayo, fresh lime juice, cilantro, and chili powder, topped with a savory tofu-cotija crumble made from seasoned firm tofu and nutritional yeast for that authentic tangy, salty finish. Ingredients [ ] 4 cups corn kernels (fresh or frozen) [ ] 2 tablespoons neutral oil (such as avocado or vegetable oil) [ ] 3 cloves garlic, minced [ ] 1 jalapeño, seeded and finely diced [ ] 1/4 cup vegan mayonnaise [ ] 3 tablespoons fresh lime juice [ ] 1/2 cup fresh cilantro, chopped [ ] 1 teaspoon chili powder [ ] 1/2 teaspoon smoked paprika [ ] 1/2 cup firm tofu, crumbled [ ] 2 tablespoons nutritional yeast [ ] 1/2 teaspoon sea salt [ ] 1/4 teaspoon black pepper [ ] Lime wedges for serving Instructions [ ] 1. Press the firm tofu to remove excess moisture, then crumble it into small pieces. [ ] 2. In a small bowl, combine the crumbled tofu with 2 tablespoons nutritional yeast, 1 tablespoon lime juice, and a pinch of salt. Mix well and set aside to let the flavors meld. [ ] 3. Heat a large skillet over high heat. Add 1 tablespoon of oil and the 4 cups of corn kernels. [ ] 4. Cook without stirring for 3–4 minutes to allow the corn to char and develop a golden color. Stir and continue cooking for another 3–4 minutes until the corn is charred in spots. [ ] 5. Reduce heat to medium. Add the remaining 1 tablespoon of oil, the minced garlic, and the diced jalapeño to the skillet. Sauté for 1–2 minutes until fragrant and the garlic is lightly golden. [ ] 6. In a large bowl, whisk together the vegan mayonnaise, remaining 2 tablespoons lime juice, chili powder, smoked paprika, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. [ ] 7. Transfer the charred corn mixture to the bowl with the dressing. Add the chopped cilantro and toss until the corn is well coated. [ ] 8. Divide the esquites among serving bowls or cups. Top generously with the tofu cotija crumble and serve immediately with lime wedges on the side. https://www.cuisinesavvy.com/recipe/vegan-esquites-with-lime-chile-and-tofu-cotija
External Recipes
- Vegan Esquites with Lime, Chile and Tofu Cotija (Health Score: 76)
HealthScore: 84
HealthScore 84/100, model-migration calibration v2 from raw rubric score 64/100: whole-food plant-based quality 55/70; fibre and macronutrient quality 20/30; deductions: added oils -8, sodium -3. Whole-plant categories identified: other vegetables, legumes, herbs and spices.