Name: Vegan Taco Salad with Creamy Chipotle Dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 7 oz chopped romaine lettuce (about 2 packed cups); 5 oz mixed greens (spinach & arugula, about 2 packed cups); 1 cup canned corn, drained and rinsed; 1 cup canned black beans, drained and rinsed; 1 1/2 cups chopped cherry tomatoes; 1 medium avocado, diced; 1/2 large red onion, thinly sliced; Handful fresh cilantro, chopped (about 2 tbsp); 5 corn tortillas; 8 oz firm tofu, pressed and cut into small squares; 2 tbsp olive oil (for tofu and tortilla strips; adjust as needed); 2 tbsp cornstarch; 1 tsp smoked paprika (plus 1 tsp smoked paprika for dressing); 1 tsp ground cumin; 1 tsp garlic powder (plus 1 tsp for dressing); 1 tsp onion powder (for dressing); Salt, to taste; 1/2 tsp black pepper (dressing); 1/2 cup vegan yogurt; 1/2 cup vegan mayonnaise; 2 tbsp finely chopped cilantro (for dressing); 1 tsp chipotle seasoning (or 1 small chipotle in adobo, minced); Juice from 1 lime

Description

A vibrant and satisfying vegan taco salad with smoky chipotle dressing, crispy tortilla strips, and a mix of fresh veggies.

Ingredients

Scale

7 oz chopped romaine lettuce (about 2 packed cups)
5 oz mixed greens (spinach & arugula, about 2 packed cups)
1 cup canned corn, drained and rinsed
1 cup canned black beans, drained and rinsed
1 1/2 cups chopped cherry tomatoes
1 medium avocado, diced
1/2 large red onion, thinly sliced
Handful fresh cilantro, chopped (about 2 tbsp)
5 corn tortillas
8 oz firm tofu, pressed and cut into small squares
2 tbsp olive oil (for tofu and tortilla strips; adjust as needed)
2 tbsp cornstarch
1 tsp smoked paprika (plus 1 tsp smoked paprika for dressing)
1 tsp ground cumin
1 tsp garlic powder (plus 1 tsp for dressing)
1 tsp onion powder (for dressing)
Salt, to taste
1/2 tsp black pepper (dressing)
1/2 cup vegan yogurt
1/2 cup vegan mayonnaise
2 tbsp finely chopped cilantro (for dressing)
1 tsp chipotle seasoning (or 1 small chipotle in adobo, minced)
Juice from 1 lime

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
Make the tortilla strips: Cut the corn tortillas into strips, toss with olive oil, lime juice, and salt. Spread on the tray and bake for 18–20 minutes, flipping once until golden.
Prepare the tofu: Press excess water from the tofu and cut into small squares. Toss with olive oil, cornstarch, smoked paprika, cumin, garlic powder, and salt.
Cook tofu in a nonstick skillet over medium heat until golden and crisp, about 8–10 minutes.
Wash and chop all greens and vegetables.
Make the dressing by whisking together vegan yogurt, vegan mayonnaise, cilantro, chipotle seasoning, lime juice, garlic powder, onion powder, smoked paprika, salt, and black pepper.
In a large bowl, combine chopped romaine, mixed greens, corn, black beans, cherry tomatoes, red onion, crispy tofu, avocado, and cilantro. Add tortilla strips just before serving.
Toss with dressing to combine and serve immediately.

Notes

Press tofu well for maximum crispiness. Store components separately if making ahead.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad
Method: Baking & Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 5g
Sodium: 650mg
Fat: 34g
Saturated Fat: 5g
Unsaturated Fat: 29g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 12g
Protein: 17g
Cholesterol: 0mg