Tofu Fajita Salad
with bell peppers / corn / avocados

Name: Tofu Fajita Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 3 Tbsp Vinegar, red wine; 2 tsp Mustard, Dijon; 1/4 cup Sour cream (sub plain or Greek yogurt); 1/2 tsp Paprika, smoked; 2 Tbsp Oil, cooking; 1 lb Tofu, extra-firm, cubed (vacuum-packed preferable); 1/2 tsp Garlic powder; 1/2 tsp Paprika, smoked; 1/4 tsp Coriander, ground; 1/4 tsp Cumin; 1 bulb Shallots, sliced; 1 Bell peppers, green, sliced; 1 Bell peppers, red, sliced; 2 stalks Green onions, sliced thinly; 1 head Lettuce, romaine, chopped; 1 Avocados, cubed; 1 cup Corn kernels, frozen or canned, thawed or drained and rinsed; 1 Tbsp + 1 Tbsp Oil, cooking; 4 oz Cheese, queso fresco, crumbled (sub grated cheddar); 1 cup Tortilla chips (opt), crushed

Active: 30 Total: 30

Original GF Paleo Vegetarian

We've featured this tofu fajita salad in the past (most recently in 2017) and it always gets great reviews from our community for coming together quickly and offering great color and texture. Adding crumbled tortilla chips at the end is totally optional, but we highly recommend it!

Ingredients

Metric

Servings:

Creamy Paprika Dressing:

Garlic - 1 clove , chopped
Vinegar, red wine - 3 Tbsp
Mustard, Dijon - 2 tsp
Sour cream - 1/4 cup (sub plain or Greek yogurt)
Paprika, smoked - 1/2 tsp
Oil, cooking - 2 Tbsp

Tofu Fajita Salad:

Tofu, extra-firm - 1 lb , cubed (vacuum-packed preferable)
Garlic powder - 1/2 tsp
Paprika, smoked - 1/2 tsp
Coriander, ground - 1/4 tsp
Cumin - 1/4 tsp
Shallots - 1 bulb , sliced
Bell peppers, green - 1 , sliced
Bell peppers, red - 1 , sliced
Green onions - 2 stalks , sliced thinly
Lettuce, romaine - 1 head , chopped
Avocados - 1 , cubed
Corn kernels, frozen or canned - 1 cup , thawed or drained and rinsed
Oil, cooking - 1 Tbsp + 1 Tbsp
Cheese, queso fresco - 4 oz , crumbled (sub grated cheddar)
Tortilla chips (opt) - 1 cup , crushed

Prep

Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm cubes. (Can be done 1 day ahead)
Make dressing - Chop garlic. Whisk garlic with vinegar, mustard, sour cream, paprika (portion for dressing), and cooking oil (portion for dressing). Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Season tofu - Pat tofu dry. Toss with garlic powder, paprika (portion for salad), coriander, cumin, and some salt. (Can be done 1 day ahead)
Shallots / Bell Peppers / Green onions - Prep as directed. Store separately. (Can be done up to 3 days ahead)
Lettuce / Avocados - Prep as directed.
Corn - Defrost in microwave for frozen or drain and rinse for canned.

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Make

Heat a nonstick pan or skillet over medium-high heat. Add first part of cooking oil (portion for salad) and then shallots to heated oil with a pinch of salt. Saute until softened, ~3 minutes.
Add peppers and saute for 3 minutes more. Set peppers and shallots aside and return pan to heat.
To heated pan, add second part of cooking oil (portion for salad) and then tofu. Sear tofu on all sides until golden brown, 6 to 8 minutes.
Assemble salads with lettuce, avocados, and corn. Toss with tofu, peppers, cheese, and dressing. Season to taste with some salt and pepper. Sprinkle green onions and crushed tortilla chips on top!

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