A tasty and filling tofu tortilla salad with Mexican flavors that is dairy-free, gluten-free, and vegan. It's a quick and healthy way to make dinner or lunch, and it's full of different tastes and textures.
Ingredients: 1 block of firm tofu, cubed. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 4 cups mixed greens lettuce, spinach, arugula. 1 cup cherry tomatoes, halved. 1 cup corn kernels fresh or frozen. 1/2 cup black beans, drained and rinsed. 1/2 cup red onion, thinly sliced. 1 avocado, sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup dairy-free Mexican-style shredded cheese. 1 cup tortilla chips, crushed. 1 lime, cut into wedges. 1/4 cup dairy-free ranch dressing. Sliced jalapeos optional, for heat.
Instructions: Press the tofu to remove excess moisture, then cut it into cubes. In a bowl, combine olive oil, chili powder, cumin, paprika, salt, and pepper. Toss the tofu cubes in this mixture until coated. Heat a skillet over medium-high heat and add the tofu. Cook until the tofu is crispy and browned on all sides, about 5-7 minutes. Remove from heat. In a large salad bowl, combine the mixed greens, cherry tomatoes, corn, black beans, red onion, avocado slices, and chopped cilantro. Top the salad with the crispy tofu cubes and dairy-free Mexican-style shredded cheese. Just before serving, add the crushed tortilla chips on top of the salad for added crunch. Serve the salad with lime wedges, dairy-free ranch dressing, and sliced jalapeos if desired. Enjoy your Mexican Tofu Tortilla Salad with Avocado!
ASSOCIAZIONE ABRUZZESE BUDDHISTA BUDDHADHARMA
