Taco salad is an amazing creation for two reasons. It’s a taco and…it’s a salad. Two of the world’s most wonderful food items combined into one satisfying and healthy meal.
Vegan Taco Salad
Makes four taco salads.
Ingredients
For the tofu
- 1 package firm tofu
- 1 white onion, chopped
- 2 cloves of garlic
- 1/2 cup vegetable broth
- 1 Tbsp. cumin
- 1 Tbsp. chili powder
- 1 tsp. paprika
- 1 tsp. garlic powder
- Salt and pepper to taste
For the salad
- 1 head of romaine lettuce, chopped
- 1 can of black beans, rinsed
- 1 cup of fresh corn
- 1 tomato, diced
- One small handful of cilantro, roughly chopped
- shredded vegan cheese (optional)
- Tortilla chips (optional)
Saute the onions in some vegetable broth until softened. Add crumbled tofu and all of the spices and cook for about 7 minutes to let the flavors meld together. Turn off the heat and set aside to cool.
Toss the romaine lettuce with the black beans, corn and tomato. Pour into four large bowls or plates and top with tofu mixture. Garnish with some tortilla chips, cilantro and maybe a little cheese. And don’t forget a good portion of delicious authentic guacamole.
