Tofu Taco Salad

A festive salad with a South of the Border flavor! This also makes a great taco filling when added to a warm corn tortilla.

Ingredients:

½ cup of TVP, soaked in hot water (Textured Vegetable Protein)
½ block of thawed frozen tofu
1 cup of frozen corn, rinsed to remove ice
3 garlic cloves, minced
½ of a small yellow onion
¼ cup of cilantro leaves
1 tbs of olive oil
1/8 tsp crushed red chilies
1 tsp of whole cumin
1 tsp of oregano
½ tsp of chili powder
1 cup of canned crushed tomatoes
Salt to taste

Preparation:

Sauté in olive oil the garlic, onion, spices and tofu on a medium heat for 5 minutes allowing the tofu to brown.
Add the TVP, corn and cilantro leaves and continue to sauté for an additional 5 minutes
Add crushed tomato and salt to taste. Simmer for 5 minutes to allow excess moisture to cook off, stirring occasionally.
Remove from heat and let cool.

Serving suggestions:

Serve over a fresh green salad, garnished with olives, tomatoes, corn chips and cheese. Top with the Veggie Kitchen Tofu Avocado Dressing.

Tofu Avocado Salad Dressing

Preparation: 15 minutes
Serving size: 16 ounces

Ingredients:

1 small avocado
2 tbs of lime juice, about 1 lime squeezed
¼ cup of tofu
1 diced green onion
1 clove of crushed garlic
½ cup of olive oil
1 tsp of Spike seasoning
½ cup of mild salsa

Preparation:

Blend all ingredients together until creamy. Serve immediately and store any extra in the refrigerator, preferably in a glass container.