Tofu Taco Salad with Cilantro Lime Dressing

Prep Time

15 min

Cook Time

30-45 min

Servings

6

Swap beef for tofu for a lighter take on Tex-Mex


Ingredients

  • 1 cup brown rice
  • 1 15-ounce can low sodium black beans
  • 1 block firm or extra-firm tofu
  • 2 ears of corn
  • 2 poblano peppers
  • 1 avocado, diced
  • 1/2 white onion, diced
  • 1 package of small cherry tomatoes
  • 1 package of medium-sized tostada bowls
  • 1 cup nonfat plain Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 1 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 1 teaspoon agave nectar
  • 1 teaspoon hot sauce
  • Pinch of queso fresco (optional)

Directions

Step 1

Preheat oven to 400 degrees.

Step 2

Remove the husks from the corn. Rub the kernels with a small pat of butter. Brush the poblanos with olive oil. Line a baking sheet with foil and place the corn and poblanos on it. Roast in the oven for 20 minutes, turning the corn and poblanos over halfway through.

Step 3

Bring 1 cup of brown rice and 2 cups of water to a boil in a small saucepan on the stove. Reduce to a simmer and cover until all of the water is absorbed, about 30 to 45 minutes.

Step 4

Rinse and drain the black beans and set aside.

Step 5

Drain excess liquid from the block of tofu by covering it with paper towels and softly squeezing. Cut the tofu into rough blocks and combine in a skillet with the diced onion. Use your spatula to crumble the tofu blocks so you have “ground” tofu. Season with chili powder, cumin, salt and pepper to taste and cook on medium heat until the tofu appears golden brown, about 10 minutes.

Step 6

When the corn and peppers have cooled, slice the kernels off the corncob. Remove the stem, seeds and skin from the poblanos and chop.

Step 7

To make the dressing, combine the yogurt, olive oil, cilantro, lime juice, agave nectar and hot sauce in a food processor or blender, and blend until smooth. Add salt and pepper to taste.

Step 8

Combine the rice, black beans, tofu, corn, poblanos, avocado and tomatoes in a tostada bowl, and toss. Drizzle dressing over the salad. Top with queso fresco.

Step 9

Handy Hint: If you have a grill, fire it up to roast the corn and poblanos. Wrap the corn in foil and cook for 15 to 20 minutes, rotating every few minutes. Place the poblanos directly on the grill rack a few minutes before you corn is done.


Nutritional Information

Calories 418
Fat 13 g
Saturated fat 2 g
Monounsaturated fat 3 g
Polyunsaturated fat 2 g
Protein 19 g
Carbs 55 g
Fiber 14 g
Cholesterol 1 g
Sodium 325 mg


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