This veggie taco salad is not only tasty, it’s also very filling, which is a must for me when it comes to salads. It has definitely became one of my favorites!
I’ve never been a huge meat eater, so usually when I make salads I use beans and other such things as the protein. This time I wondered what it would taste like if I used ground up tofu as a meat alternative and it ended up being extremely good!
I don’t like using store bought taco seasoning because it usually has not so good ingredients in it. I’m OBSESSED with Gimme Some Oven’s Taco Seasoning recipe. I’ve been using it for years, I would like to make my own blend at some point, but her’s is seriously so good that I don’t feel like I can improve upon it, and I know if I make my own it own’t be as good, so I’ve just decided to stick with her’s. 🙂
What’s Inside Veggie Taco Salad?
- Tofu
- Romaine Lettuce
- Cherry Tomatoes
- Cilantro
- Tortilla Strips (you can also use crushed up corn chips if you can’t find tortilla strips. They are usually found in the produce section of the grocery store).
- Jalapeno or Serrano Peppers
- Fire Roasted Corn
- Green Onions (scallions)
- Red Onion
- Taco Seasoning
- Salt
- Pepper
- Sour Cream
- Salsa
How To Make:
- Place the block of tofu in a bowl and mash, using either your hands or a fork.
- On medium high, sauté the tofu until most of the liquid has evaporated, maybe 5-7 minutes.
- Put seasoning on tofu and cook for another minute.
- When the tofu is done cooking, chop up the romaine lettuce and place in a large bowl.
- Chop up the cilantro, red onion, jalapeño or Serrano pepper, scallions, and tomatoes and place them in the same bowl.
- Put the tofu, fire roasted corn and the tortilla strips (or crushed corn chips) in the bowl.
- In a separate bowl, mix together the salsa and the sour cream.
- Pour dressing on top of salad, mix, and enjoy!
Equipment Used:
- Chef’s Knife
- Cutting Board
- Skillet
- Rubber Spatula
- Mixing Bowl Set
- Serving Utensils
Veggie Taco Salad
A healthy taco salad with tofu
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: mix
- Cuisine: american, mexican
Ingredients
- 1 block of Extra Firm Tofu, ground
- 1 head of Romaine Lettuce, roughly chopped
- 1 can of Fire Roasted Corn
- 2 cups of Cherry Tomatoes, halved
- 3–4 Scallions (Green Onions), diced
- 1/2 medium Red Onion, diced
- 1/2 bunch of Cilantro, roughly chopped
- 1 Jalapeno or Serrano Pepper, diced
- 1 cup Tortilla Strips (or crushed up corn chips)
- 2.5 tbsp Taco Seasoning (or to taste)
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 cup Sour Cream
- 1 cup Salsa
Instructions
- Place the tofu in a medium sized bowl.
- Using either your hands or a fork, mash the tofu until resembles ground meat.
- In a skillet over medium high heat, sauté the tofu until most of the liquid has evaporated, about 5-7 minutes.
- Season with the taco seasoning, salt & pepper, then cook for another minute.
- Chop up the romaine lettuce, place in a large bowl.
- Chop up the remaining vegetables (tomatoes, scallions, red onion, cilantro, jalapeno/serrano pepper) and put them in the large bowl with the lettuce.
- Put tofu, fire roasted corn, and tortilla strips in the bowl.
- In a medium sized bowl, mix the sour cream and the salsa together.
- Pour dressing over salad and mix.
- Enjoy!
