Tofu Taco Salad with Chipotle Lime Vinaigrette
- yield: 4 full servings, 8 sides
- prep time: 15 min
- wait time:
- cook time: 5 min
- total time:
Revitalizing leftover tofu taco crumble by turning it into an epic salad loaded with beans, roasted corn, tons of veggies, a variety of greens, cheese, tortilla chips and a chipotle-lime vinaigrette.
Ingredients:
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1/2 cup olive oil
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2 limes, zested and juiced
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4 tsp chipotle hot sauce
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2 tsp cumin seeds
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1/2 tbsp maple syrup
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1 clove garlic, minced
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1/4 tsp salt
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1/4 tsp ground pepper
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1 cup drained, rinsed black beans (~ 1/2 can)
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1 cup <a class="show-a" href="baked-crumble-tofu-tacos">tofu taco crumble</a>
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1/3 cup roasted corn kernels
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6 ml mixed lettuce (spring mix)
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1 cup red cabbage, thinly sliced, rinse and pat dry
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1 avocado, sliced
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1 large carrot, shredded or ribboned
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1 jalapeno, sliced
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1/2 cup cherry tomoatoes, halved
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1/3 cup cheddar cheese, shredded
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1/4 cup red onion rings
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1 handful cilantro leaves (~1/8 cup)
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1 handful tortilla chips, crumbled
Directions:
1. In a mason jar or salad dressing bottle, add the olive oil, lime zest and juice, chipotle hot sauce, cumin seeds, maple syrup, minced garlic, salt and pepper. Secure the lid and shake until mixed. Can be stored in the fridge for weeks.2. Heat up a skillet on the stove top over medium heat. Add the black beans and 2 tbsp of the salad dressing, Cook for 5 minutes, stirring occasionally. With 2-3 minutes left, stir in the tofu taco crumble and corn.
3. Assemble the salad in a large salad bowl. Add the lettuce, red cabbage, avocado, carrot, jalapeno, cherry tomatoes, cheese, red onion, cilantro, black beans, corn and tofu mix. Shake the salad dressing and drizzle over top to taste. Toss everything together using salad tongs until mixed and add the crumbled tortilla chips on top.