Tofu Taco Salad
You may have noticed that we like spicy food! Mexican Food is high on the list and this Tofu Taco Salad is a great new way to get those sharp chili flavors. I spent a summer in Santa Fe, New Mexico and someone explained to me the fine difference between chilis. What the air is like, the temperature, the water, the ground, all make a difference how the chili tastes and then naturally how the dish tastes made with the chili.
Duration: 20 minutes
Utensils: frying pan
Cooking surface: stove top
It really helps the flavor if you squeeze the water well out of the tofu and then let the water in the frying pan cook down. Adjust the amounts of chili powder and cumin to your taste. Adding jalapenos to the tofu also sharpens the taste.
3 Tab oil
12 oz tofu, squeezed and crumbled
1-2 Tab Chili powder
1-2 teas Cumin
3/4 cup water
Salt and lemon pepper
1 head of lettuce, iceberg works well
1 1/2 cups chopped tomatos
1/2 cup chopped onions
1 jar prepared salsa
sliced jalapeno peppers (optional)
2 cups shredded vegan cheese (optional)
1 (14.5 ounce) packagetortilla chips (optional)
Heat the oil and add the tofu. Add spices to taste and water. Let cook over medium heat or until the water has been mostly absorbed. Meanwhile, chop the vegetables and put the lettuce on the plates. The tofu mixture is served on top of the lettuce and the other vegetables on top of it.
It can be fun to allow people to assemble their tofu taco salads themselves. Place everything out in bowls or on boards and they can choose how much they want of the different flavors themselves. We tried the rolled taco chips this time and they were really good!