Halve the cherry tomatoes, dice the red bell pepper, thinly slice the red onion, and dice the avocado. Add tomatoes, bell pepper, corn, black beans, red onion, jalapeño (if using), cilantro to the bowl with the greens, keeping the avocado aside to add last so it doesn't brown.

Toss gently to combine just before adding the warm seasoned 'meat' and dressing so the greens stay crisp.

Seasoned vegan 'meat'

Prepare tofu (or chosen base)

If using tofu: press extra-firm tofu for 20–30 minutes to remove excess water, then crumble with your hands or a fork into bite-sized pieces. If using TVP, hydrate according to package and squeeze excess liquid; if using lentils, cook until tender and drain.

Cook and season

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the crumbled tofu (or hydrated TVP/lentils) and cook, stirring occasionally, until golden and slightly crisp, about 6–8 minutes.

Lower heat to medium and sprinkle in ground cumin, smoked paprika, chili powder, onion powder, garlic powder, ground coriander (if using), salt, and black pepper. Stir to coat the tofu and toast the spices for 1 minute.

Add 1 tablespoon soy sauce/tamari and 1 tablespoon lime juice, stir and cook another 1–2 minutes until the tofu absorbs the flavors. Taste and adjust salt, pepper, or chili powder as desired. Remove from heat and set aside; keep warm.

Vegan ranch dressing

In a small bowl or jar, whisk together 1/2 cup vegan mayonnaise, 1/4 cup plant milk, 1 teaspoon apple cider vinegar, 1/2 teaspoon maple syrup, dried dill, dried parsley, garlic powder, onion powder, salt, and pepper until smooth.

Adjust thickness by adding more plant milk 1 teaspoon at a time to reach desired drizzling consistency. Taste and add the optional 1/2 tablespoon lemon juice if you want brighter acidity. Chill or refrigerate until ready to serve.

Assemble & serve

Warm the seasoned vegan 'meat' briefly if needed. Add the warm mixture on top of the dressed greens (or place on the side if you prefer to keep greens cold).

Drizzle the vegan ranch dressing over the salad (start with 3–4 tablespoons and add more to taste) and toss gently to coat. Alternatively serve dressing on the side.

Top with diced avocado, tortilla strips or crushed chips, sliced green onions, and pickled jalapeños if using. Serve immediately with lime wedges to squeeze over each portion.