Always vegan, always whole.
Simple one today, but one that's super simple to make and great for any time, especially spring and summer. The lettuce may seem a little unusual for me, since I don't really like how lettuce is just water while kale or collard greens have so many other nutrients. But since it's a taco salad I think the lettuce compliments the rest of the meal excellently. With the tofu and black beans and then tomatoes, bell peppers, and other veggies you have a perfect blend of protein, nutrients, and fuel.
Also if you don't want to spend the time marinating the tofu, you can either leave it out or just add it in fresh and clean. Up to you.
Tortilla Chips (or broken up toasted tortillas)
For the Tofu:
Firm tofu, pressed
Mexican Spice Mix (Sprouts or Whole Foods)
1/3 cup Olive Oil
1 medium Lime
1 medium Orange, squeezed and rind
3 Garlic Cloves minced
Salt and Pepper to taste
1.) Rinse tofu in strainer with cold water. Let drain.
2.) Place napkins on plate and then tofu, and then more napkins on top of tofu. Place a heavy, flat object on this stack to press tofu. Let sit for 20 minutes then replace napkins and let sit again. Try to dry out tofu as much as possible.
3.) Cut tofu into blocks about 1/2 inch by 1/2 inch (or as desirable) and place in flat dish and make sure to spread out tofu and not overlap.
4.) Combine all other tofu marinade ingredients (Mexican spice, olive oil, etc.) ingredients and place in pan with tofu. Let marinate for around 2 hours and then flip the tofu and let marinate another two. You want to marinate it for quite a while. Or if you're short on time marinate for as long as possible.
5.) Once ready grill tofu till slightly blackened and serve mixed in with shredded lettuce, diced bell peppers, chopped cherry tomatoes, black beans, and sliced avocado. Salt and pepper to taste. Top with crumbled tortilla chips. And if you want drizzle with my Jalapeño Cashew Sauce.
Please enjoy this amazing vegan Mexican-styled salad!