Tofu Fajita Salad
bell peppers / tomatoes / corn / Latin spices

Name: Tofu Fajita Salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb Tofu, extra-firm, cubed (vaccum-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; 3 Tomatoes, Roma , chopped; 1 cup Corn kernels, frozen or canned, thawed or drained and rinsed; 1 Tbsp Oil, cooking; 4 oz Cheese, queso fresco, crumbled (sub grated cheddar); 1 cup Tortilla chips (opt), crushed; 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

Active: 25 Total: 25

Original GF Paleo Vegetarian

Not gonna lie - this is totally inspired by Chipotle's fajita salad bowl but you can't get tofu there! Enjoy this quick and flavorful salad and feel free to swap in whatever proteins you love.
Smarts: Double the saute and have them as wraps the next night.

Ingredients

Metric

Servings:

Tofu Fajita Salad:

Tofu, extra-firm - 1 lb , cubed (vaccum-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
Tomatoes, Roma - 3 , chopped
Corn kernels, frozen or canned - 1 cup , thawed or drained and rinsed
Oil, cooking - 1 Tbsp
Cheese, queso fresco - 4 oz , crumbled (sub grated cheddar)
Tortilla chips (opt) - 1 cup , crushed

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

Prep

Tofu - If tofu is packaged in water, press out liquid first. Then cube and toss with garlic powder, paprika, coriander, cumin, and some salt. (Can be done up 1 day ahead)
Shallots / Bell Peppers / Green onions - Prep as directed (Can be done up to 3 days ahead)
Prepare dressing - Mince garlic. Whisk garlic with red wine vinegar, Dijon mustard, sour cream, paprika, and cooking oil. Season to taste with salt and pepper.
Romaine / Tomatoes - Prep as directed.
Corn - Warm in microwave for frozen or drain and rinse for canned.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a non-stick pan or skillet over medium-high heat. Add cooking oil and then shallots to heated oil with a sprinkle of salt. Saute until softened, ~3 minutes.
Next add tofu and saute for another 4 to 5 minutes.
Fold in peppers and toss for another 3 minutes. Remove and set aside.
Assemble salads with romaine, tomatoes, corn, green onions, and crumbled queso fresco. Toss with tofu and peppers and dressing. Season to taste with salt, pepper, or more of the spices!

Reviews

Ratings

0 reviews

Tofu Fajita Salad bell peppers / tomatoes / corn / Latin spices