Tofu Fajita Salad
with 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

This salad, first featured in April 2015, was totally inspired by Chipotle's fajita salad bowl! This is a quick and flavorful salad that works even if you prefer to swap in or add different veggies.

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. Store separately. (Can be done up to 3 days ahead)
Prepare dressing - Chop garlic. Whisk garlic with red wine vinegar, Dijon mustard, sour cream, paprika and cooking oil (the portion for the dressing). 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 (the portion for the salad) 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.
Assemble salads with romaine, tomatoes, corn, green onions and crumbled queso fresco. Toss with tofu, peppers and dressing. Season to taste with salt, pepper or more of the spices and sprinkle crushed tortilla chips on top!

Reviews

Ratings

0 reviews