Taco Salad with Salsa Baked TofuVegan, Glutenfree, and Nutfree.


I seriously love a good taco salad – I like to fill them up with all sorts of healthy ingredients like leafy greens, creamy avocado, beans, baked tofu, and brown rice. The first time I tried making a vegan taco salad I was actually really happy with the results, but since then I’ve made a lot of improvements and this is by far my favourite version. Loads of fresh vegetables keep everything fresh and summery while organic tortilla chips add that satisfying taco crunch. Salsa Baked Tofu takes this salad to another level by lending its hearty texture, big flavour, and a notable boost of protein.

This is a great salad to prepare for work or school. To take it on the go, just package up your salad with the salsa, hummus, and avocado stored separately. I usually halve an avocado, score it into cubes, and then saran wrap it to keep it fresh – this does a good job of preventing discolouration but feel free to add a dash of lemon or lime juice too.

If you like this recipe for Taco Salad with Salsa Baked Tofu, try my Burrito Bowl with Chili-Lime Kale & Salsa Baked Tofu recipe on Garden of Vegan.

This recipe serves 1 person (although it’s super easy to scale up!) and is high protein, gluten-free, and nut-free.

Ingredients

  1. 2 handfuls of baby spinach, torn if the leaves are large
  2. 1 medium handful organic tortilla chips, broken into bite-sized pieces (I recommend Que Pasa organic lightly salted tortilla chips)
  3. 1-2 tbsp hummus (I use Fontaine Sante roasted garlic flavour)
  4. 1-2 tbsp salsa
  5. approximately 1/4 cup beans (chickpeas or black beans)
  6. 1/4 avocado, diced
  7. 1 thick slice of tomato, diced
  8. 1 thin slice of red onion, cut in half
  9. 1/4 recipe salsa baked tofu (Short on time? Follow these quick instructions )
  10. sprinkle of cheddar-style daiya shreds

Dietary Info: Gluten-free & nut-free (check individual ingredients for gluten-free/nut-free certification.)

How To Assemble:

In a wide bowl or plate, lay down 2 handfuls of spinach. Mix in your broken up tortilla chips into the top layers of the spinach.

Tip: Serve the salad in a bowl that’s considerably larger than your salad, this will make it easier to combine the ingredients as you eat.

Layer an even sprinkle of chickpeas, followed by diced tomato, diced avocado, sliced red onion, hot or chilled salsa baked tofu, and a sprinkle of cheddar-style daiya shreds.

Serve with a dollop of hummus and salsa on the side. Mix the salsa and hummus into the salad and enjoy!

Short on time? Try Quick Sautéed Salsa Tofu:

Cut your tofu into bite-size triangles. (See our tofu tutorial for picture instructions)

In a non-stick skillet heat a small amount of vegetable oil over medium-high heat. Add your tofu and cook until lightly browned, about 5 minutes. Flip and brown the other side.

Once browned on both sides, sprinkle with a small amount of salt and toss gently. Add about 3 Tbsp of salsa, enough to generously coat the tofu, a dash or more of sriracha using your personal preference, and about 1 tsp of low sodium taco or fajita seasoning. Toss and cook until the tofu is coated and most of the water has evaporated.

Salsa tofu can be served hot or cold.

Serving Suggestions

Use guacamole in addition to or as a substitute for the hummus.

Substitute your favourite leafy greens for baby spinach.

Serve mixed with 1/2 cup of brown rice for a more satisfying meal.

Serve in a tortilla bowl or leave out the tortilla chips and serve in a whole grain wrap.

Turn this taco salad into a nacho salad: Make nachos using the tortilla chips, daiya, red onion, tomato, and add green bell pepper and olives (optional). Bake at 375°F for approximately 10 minutes. Watch them carefully, checking them often to ensure that they don’t burn. Remove from oven when the daiya is bubbling and the outer chips are just beginning to brown. Make the salad as usual using the remaining ingredients.

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Nachos and burrito bowls from Garden of Vegan:

{1.} Vegan nachos with hummus, guacamole, and salsa.

{1.} Burrito Bowl with Salsa Baked Tofu Recipe

Ingredients :

  • 2 handfuls of baby spinach, torn if the leaves are large
  • 1 medium handful tortilla chips, broken into bite-sized pieces (I recommend Que Pasa organic unsalted or lightly salted tortilla chips)
  • 1–2 tbsp hummus (I like Fontaine Sante roasted garlic flavour)
  • 1–2 tbsp salsa
  • approximately 1/4 cup beans (chickpeas or black beans)
  • 1/4 avocado, diced
  • 1 thick slice of tomato, diced
  • 1 thin slice of red onion, cut in half
  • 1/4 recipe salsa baked tofu
  • optional: sprinkle of cheddar-style daiya shreds

Instructions :

  1. In a wide bowl or plate, lay down 2 handfuls of spinach. Mix in your broken up tortilla chips into the top layers of the spinach.
  2. Tip: If you’re serving this salad to yourself and eating it right away, combine the spinach and tortilla chips with a small dollop each of hummus and salsa, and mix thoroughly. You’ll find that mixing the salad to incorporate all of the ingredients while you’re eating it is A LOT easier this way. You can still top the salad with a small dollop of each but you shouldn’t need quite as much.
  3. Layer an even sprinkle of chickpeas, followed by diced tomato, diced avocado, sliced red onion, hot or chilled salsa baked tofu, and a sprinkle of cheddar-style daiya shreds (optional).
  4. Serve with a dollop of hummus and salsa on the side. Mix in the salsa and hummus into the salad and enjoy!

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