This kit does most of the work: lettuces, beans, corn, and peppers all prepped and dressed in lime and ranch. Crumble some crispy tofu on top to turn it into a substantial dinner that needs no other thought.

Serves 2. 25 minutes, 15 at the stove.

About 300 calories a serving, 18 g protein, 11 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain and press 14 ounces of firm tofu between paper towels for 10 minutes to remove excess water, then cut into bite-sized cubes.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once shimmering, add the tofu cubes, season with 1/4 teaspoon salt and pepper to taste, and cook for 12 to 15 minutes, stirring occasionally, until golden and crispy on all sides.14 min
3. While the tofu crisps, divide the salad kit between two bowls and dress with the included dressing, tossing gently to coat.
4. Top each salad with the crispy tofu and a squeeze of fresh lime juice from 1 lime. Serve at once.

Note Swap the tofu for grilled chicken breast or canned chickpeas if you prefer. Leftover salad and tofu will keep separately in the fridge for up to two days; toss tofu back in a hot skillet to recrisp. Serve with crusty bread or rice on the side to stretch the meal.