Taco Salad with Tofu Chorizo
Vegan taco salad with tofu chorizo and shredded cheese on a bed of crispy romaine.
Servings: 1 salad
Ingredients
Salad Ingredients
- 1/4 cup brown or cauliflower rice
- 1/2 green bell pepper
- 1/2 orange bell pepper
- 1/4 cup corn
- 1/4 cup black beans
- 1 corn tortilla cut into thin strips
- 1 head romaine lettuce cut into shreds
- 1/2 lime
- 1 tbsp fresh cilantro
- 1/4 jalapeño pepper optional
- 2 tbsp shredded vegan cheese
Tofu Chorizo
- 1/4 block super firm tofu
- 3/4 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tbsp avocado oil
Dressing
- 1 tbsp vegan mayonnaise I use Primal Kitchen. can sub for cashew cream
- 1/2 tsp chipotle powder
- 1 tbsp lime juice
- 1-3 tbsp filtered water adjust depending on how thick you want your dressing
Instructions
- cook brown rice. drain and rinse the black beans and corn then chop the bell peppers
- spray a pan with oil spray (I used avocado) and sauté the bell peppers. set aside
- use a fork to crumble the tofu. add to a small bowl and toss with seasoning. sauté in the avocado oil until crispy then set aside
- cut the corn tortilla into strips and place in your air fryer or oven at 400 degrees and bake until crispy, about 10-15 minutes. serve in strips or crumble them with your hand (as pictured)
- arrange ingredients in a bowl. top with the dressing, 1/2 a lime, and sea salt
Notes
This recipe is for one salad - is you're meal prepping, double or triple this recipe!
This bowl is totally customizable, so feel free to subtract any of the ingredients! No stress.
If you don’t have access to vegan mayo, you can swap for cashew cream. Simply blend 1/2 cup soaked cashews with a couple tbsp plant-based milk.
For a lighter dressing, try olive oil and lime juice.