Tofu Taco Salad
with avocados / honey-lime crema
Crunchy, spicy, creamy - this vegetarian taco salad is a satisfying harmony of textures and flavors. Feel free to customize your toppings to make this meal even more crowd-pleasing!
Ingredients
- Tofu, extra-firm - 16 oz , 1/2 " / 1.25 cm rectangles (vacuum-packed preferable)
- Cajun seasoning - 2 tsp
- Chili powder - 1 tsp
- Cumin, ground - 1 tsp
- Paprika, smoked - 1/4 tsp
- Limes - 1 , wedges
- Oil, cooking - 1 Tbsp
- Sour cream - 1/3 cup
- Lime juice - 2 Tbsp
- Honey - 1 tsp
- Cumin, ground - 1/2 tsp
- Oil, olive - 1 Tbsp
- Cabbage - 6 oz , thinly sliced (sub coleslaw mix)
- Lettuce, romaine - 8 oz , chopped (sub any salad greens)
- Cucumbers - 6 oz , chopped
- Tomatoes, cherry or grape - 1 cup , halved
- Avocados - 1 , chopped
- Pepitas / pumpkin seeds - 1/4 cup
Prep
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Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.25 cm thick rectangles. (Can be done 1 day ahead)
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Make seasoning mix - Combine Cajun Seasoning, chili powder, cumin (portion for tofu), and smoked paprika. If your Cajun seasoning blend does not include salt, add a pinch of salt. (Can be done up to 5 days ahead)
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Cabbage - Prep as directed. (Can be done up to 5 days ahead)
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Make honey-lime crema - Whisk together sour cream, lime juice, honey, and cumin (portion for crema). Add olive oil slowly and whisk until thoroughly combined. Season to taste with some salt and pepper. (Can be done up to 3 days ahead)
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Lettuce / Cucumbers / Tomatoes / Avocados / Limes - Prep as directed.
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Make
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Coat tofu slices liberally with seasoning mix.
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Heat a large nonstick pan over medium-high heat. Add cooking oil and then tofu to heated oil (do this in batches to prevent crowding the pan). Sear tofu on both sides until golden brown, ~5 minutes on each side.
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While tofu cooks, assemble salads. Toss together cabbage and lettuce and divide among serving plates. Top with cucumbers, tomatoes, avocados, and pepitas.
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Lay tofu slices on top of salads and squeeze lime wedges over top. Serve with honey-lime crema. Enjoy!
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