Super Taco Salad
2 cups shredded green leaf lettuce
1/2 cup canned or cooked black beans
1/2 cup burger-style crumbles
1/4 cup soft or medium tofu
2 tablespoons taco Seasoning mix
4 tablespoons salsa
handful of crushed tortilla chips
1 tablespoon nutritional yeast
1 tablespoon lemon juice
1 teaspoon oil (optional)
Cook up the veggie crumbles with 2 tablespoons salsa. Add 1 tablespoon each of taco seasoning mix and nutritional yeast. Then add the black beans.
Meanwhile, blend the tofu and the other tablespoon of taco seasoning mix, oil, and lemon juice. This will be a Mexican sour cream dressing for the taco salad.
Place the lettuce in a bowl. Top with the veggie ground beef mixture, then place the dressing on top. Put the remaining salsa on top of that, and finish with the crushed tortilla chips.
Sorry.. I was really rushed with writing this, and this is the first recipe I am adding, and I know it's nothing extreme or different, but I had a picture, so I thought I'd enter a recipe...lol.
SO HOW'D IT GO?
My husband made this and it was delicious! He didn't really follow the measurements, and we just had firm tofu so after blending in our vitamix he thinned it out with soymilk and added more seasoning. The sour cream was kind of strange tasting on its own, but it tastes great in the salad.
;)mmm...this is making my hangover feel better already. very very good. I pretty much doubled everything cause I wanted leftovers. I also subbed lime juice for lemon. yum!!
Didnt need to change a thing, and it was great!
This was a wonderful recipe!!! Thanks so much for the posting it. I added kernals from an ear of corn to the crumble-bean mixture and tomatoes and avocado to the salad. The tofu-lemon dressing is just delicious.
I also increased the portions and made enough for two dinner salads and then two more to bring for lunch today--yum!
This was absolutely superb, but I made some modifications. First, I wanted to make enough for 2 main dish dinners and 2 leftover lunches, so I increased the burger crumbles to approx. 2 cups. I used 1 can of kidney beans instead of black beans, and I just added them to the lettuce without heating them up. I used Bearitos taco seasoning mix and added 1 tbs of that, along with some water and 2 tbs of salsa, to the crumbles while they were heating up. I used Tofutti sour cream and added 1 tbs of taco seasoning and approx. 2 tbs of lemon juice and mixed it all up. To the lettuce, I added some diced tomato and avocado. I omitted the nutritional yeast. I put lettuce in the bowl, then the tomatoes, avocado, beans, crumbles, and dotted this with some of the sour cream dressing. I put the crushed tortilla chips on top of that. This was as good as, or better, than the taco salad I used to eat in my omni days with Doritos, cheese, ground beef, and Catalina dressing (oy, I can hear my arteries hardening just thinking about it! :) I highly recommend this - it took me only about 20 minutes from start to finish, and it is extremely tasty and flavorful. Thanks!
Well, I made it and it turned out real good. My husband isn't a vegetarian but he loved it too. On his, before I layered the other ingredients on the lettuce, I added some sweet and spicy french dressing and tossed it in. I left this off mine due to fat content. the stedda sourcream stuff turned out yucky, but I just substituted plain tofutti sour supreme. It's delicious. and I made a relish type of stuff using corn, salsa, sliced black olives and chopped green onions. I used the dark red kidney beans instead of the black beans. I topped the salad with crunched up baked tostitos. All in all very yummy. It will be a new summer favorite here.
:) This salad sounds so good. I really appreciate that you've included a healthy low-fat version of "stedda" sour cream. I'm going to try it tonight for supper and go with dark red kidney beans instead of the black beans and I think I will add some extra veggies like green onions and tomato chunks and possibly some corn kernals and black olives. Thanks! I can't wait to fix this one. I think it's going to be a big hit.