We love taco salad… Tonight we decided to try it without meat! We haven’t been huge tofu fans but are starting to branch out (thanks to a few great miso soups at sushi restaurants lately). The tofu recipe we came up with would be great in taco salad (like we did), tacos, quesadillas, or just by itself! Here’s what you need:
5-8 oz firm tofu (we used about 1/3 the package of a 14 oz pack from Trader Joe’s) very finely diced
1/2 small yellow onion finely chopped
1/4 bell pepper diced (pick your favorite color)
1 tablespoon olive oil
1 clove minced garlic
1 teaspoon garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp oregano
1 tsp red pepper flakes
1 tsp cumin
1 tsp paprika
Juice of 1/2 lime
1 tablespoon garlic pepper hot sauce (optional- see Wild Rice Burger recipe for a link to the sauce we love)
1 tsp cayenne pepper (very optional- only use if you want your mouth to be on fire)
Combine all ingredients in a medium frying pan on medium heat. Sauté until onions are translucent and everything has been simmering for a couple minutes. Then you’re done!
If you want to make taco salad, toss this mixture with lettuce (or the spinach/kale mixture we like from Vons), add cheddar cheese, corn, black beans (or edame like we used since we didn’t have black beans), a little ranch and a little salsa, crumble some tortilla chips on top and you’re good to go!
After we made this taco salad we had some leftover “meat” mix, so we decided to make quesadillas a couple nights later! Our FAVORITE tortillas are these blue cork flax seed artisan tortillas by Mission!