Go Back
Print

Vegan Taco Salad

Ingredients

Vegan "Taco Meat"

  • 1 pack extra-firm tofu
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 large onion finely chopped
  • 1 tbsp paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 cup crushed tomatoes
  • 2 tsp brown sugar

Remainder of Salad

  • 1 cup black beans cooked
  • 1 whole avocado sliced
  • 1 large tomatoes diced
  • 3/4 cup corn drained
  • 3/4 cup vegan cheese
  • 2 cups tortilla chips lightly crushed
  • 6 cups romaine lettuce washed and chopped
  • 1/2 cup ranch dressing
  • 1/2 cup chunky salsa

Instructions

Vegan "Taco Meat"

  1. Press excess water out of tofu and place in a food processor. Pulse until tofu resembles a "ground beef" like texture.

  2. In a large pan on medium heat, stir olive oil, tofu, garlic, onion, and spices until evenly combined. Cook for 5 minutes stirring often. Mix in crushed tomatoes and brown sugar and allow to cook for another 10-15 minutes, or until liquid is mostly evaporated.

Remainder of Salad

  1. Drain and mix in black beans and peppers. Continue cooking for another 5 minutes.

  2. Meanwhile, prepare salad by placing avocado, tomatoes, corn, vegan cheese, crushed tortilla chips, and corn on a bed of romaine lettuce in a large bowl.

  3. Once the "taco meat" and black beans mixture is finished cooking, place taco meat in salad and top with ranch dressing and salsa. Mix together and enjoy!