Vegan Taco Salad Recipe
Ingredients
- 1 8oz pkg extra firm tofu
- 1 cup uncooked brown rice
- 2 cups water or vegetable broth
- 1 (15oz) can pinto beans (rinsed and drained)
- 8 cups mixed greens
- 1 cup grape tomatoes (halved)
- 1 bell pepper (thinly sliced)
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2-3 tbsp extra virgin olive oil
Toppings
- 2 avocados (sliced)
- vegan sour cream (I used Tofutti)
- salsa
Instructions
- To cook the rice, combine the dry rice with 2 cups of water in a medium sized pot. Season with a pinch of salt and pepper, cover, and bring to a boil. Once boiling, turn the heat down to low and let it simmer for about 45 minutes, or until all of the water is absorbed.
- To cook the tofu, remove the tofu from the package and press it down with a towel to remove most of the water. Preheat a large skillet (I used cast iron) over medium-high heat, add the olive oil, then add the block of tofu. Use a wooden spoon to start to break up the tofu into small pieces. Keep mashing the tofu until it is in small pieces that resemble ground meat.
- Add the chili powder, cumin, garlic powder, and a pinch of salt and pepper. Let it cook, stirring occasionally, until it is brown to your liking. I got mine very dark, I like the texture better that way. It took about 10 minutes.
- Once the rice and tofu are both cooked, add the rice and beans into the skillet with the tofu. Turn the heat down to medium-low, and stir everything together, and cook just long enough to heat the beans through. Then remove from heat and set aside.
- To assemble the salads, put 2 cups of mixed greens on a plate or bowl, then spoon about 3/4-1 cup of the rice/tofu mixture on top. Then top with tomatoes, bell peppers, avocado, and sour cream.
- Enjoy with your favorite chips and salsa!
Tried this recipe?Let us know how it was!