Vegan Mexican Taco Salad
 
Prep time
Cook time
Total time
 
Need a quick recipe with a little south of the border flare? This is it! This plant based taco salad is tasty and also contains tons of protein and iron.
Author:
Recipe type: Quick & Easy
Serves: 1
Ingredients
  • Non-gmo extra firm tofu
  • Cooked black beans (canned or cook them yourself)
  • White onion
  • Olive oil
  • Seasonings: Cumin, chili powder, paprika, salt, pepper, garlic powder
  • Toppings: Lettuce, tomato, avocado, lime, nutritional yeast
Instructions
  1. I didn’t put measurements for this recipe because you really don’t need them. There’s no way to mess this up! Use whatever ratios you like. Eyeball it. Seriously. It’s so easy.
  2. Saute onions in small amount of olive oil.
  3. Crumple tofu into pan and add cumin, paprika, and chili powder. Stir together.
  4. Add black beans and let cook on low heat for about five minutes.
  5. Transfer to bowl, stir in nutritional yeast (optional).
  6. Top with lettuce, tomato, avocado, and fresh lime juice. Voila!
Recipe by Compassionate Women at https://compassionatewomen.org/vegan-mexican-taco-salad/