Tofu Taco Salad

Crispy tofu taco salad

Sometimes, when spring refuses to come, you make spicy, filling food. Might as well warm yourself up from the inside, since it’s certainly not warm outside.

I love this salad, and it’s super easy to make. Crispy, spicy tofu, charred corn, quick pickled onions, and shredded kale, with a zesty lime vinaigrette.

Taco salad time!

It’s got texture, flavour, and is super filling. Serve with tortilla chips for extra awesomeness.

Crispy tofu taco salad

Makes 4 servings

Ingredients
1/4 of a red onion, thinly sliced
2 tbsp white wine vinegar
1 tsp sugar
1 lime
2 tbsp olive oil
1 package firm tofu
3 tbsp cornstarch
1 tsp chili flakes
1 tsp garlic powder
1 tsp chili powder
1 ear corn
1 jalapeno, minced
1 bunch kale, shredded
1 cup shredded purple and green cabbage
4 tbsp cotija cheese, crumbled (omit if you’re vegan)

Directions

 

First, make the pickled onions. In a small pot combine 1/4 cup water, sugar, and vinegar. Add thinly sliced onion and cook until onions soften, about 4-5 mins. Season with salt. Remove from heat and set aside.

Zest and juice the lime, and combine zest and juice in a medium bowl with 2 tbsp olive oil.

Drain the tofu and press dry. Cut into cubes. Toss with cornstarch, chili flakes, garlic powder, and chili powder. Season with salt and pepper. In a large skillet, heat a drizzle of olive oil over medium heat. Add tofu and cook until crispy and brown, 2-3 mins per side. Transfer to lime marinade.

Cut the corn off the cob. Using the same pan, add another drizzle of oil, and add corn and jalapeno. Season with salt and cook without stirring about 3-4 minutes, so that the corn gets nice and caramelized. Toss and cook another 3-4 minutes.

To serve, top shredded kale and cabbage with tofu and marinade liquid, corn, and pickled onions. Sprinkle with cheese.

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