Taco Salad
serves 4-6

Taco Salad

Taco Salad has all the flavor of a taco without the fuss of making the taco shells. This Taco Salad is made with homemade seasoning and a tangy salsa dressing.

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Ingredients:

16 ounces crumbled tofu
1 tablespoon chili powder
1/2 tablespoon chopped fresh oregano
1-1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup water

6 cups chopped lettuce (iceberg, romaine, or green leafy)
1/4 cup chopped cilantro
1 can no-salt added black beans, drained
2 seeded chopped tomatoes
1 large (or 2 small) avocado
1/2 cup salsa
1/4 cup plant based yogurt
16 tortilla chips (optional)

Directions:

1. Heat a large skillet over medium heat.
2. Drain tofu.
3. In a medium bowl, crumble the tofu and add the chili powder, oregano, cumin, paprika, red pepper flakes, onion powder, garlic powder, and 1/4 cup water, mix well
4. Cook in the heated skillet. Stir well and cook until all the liquid is gone.
5. In a large bowl, mix the lettuce and cilantro. Add the ground meat, beans, tomatoes, and cheese. Mix well.
6. Slice the avocado in half, remove the pit, and slice. Arrange the avocado slices on top of the salad.
7. Mix the yogurt and salsa together in a small bowl. 
8. Serve the dressing on top of the salad and add the tortillas if you wish.

• You can divide the salad onto 4 salad plates before arranging the avocados.

Based on 6 servings:  Calories 368, Fat 10.8g,  Cholesterol 0mg,  Sodium 148mg
Carbohydrates 49.9g,  Fiber 14.1g,  Sugars 3.3g,  Protein 22.2g