Queso Salad with Crispy Tajín Tofu
#salad
#queso
#tofu
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- small red onions sliced 4 oz
- of kosher salt 2 pinch
- of organic cane sugar 2 pinch
- lime juice 2 tbsp
- extra-firm tofu 1
- soy sauce or tamari 1 tbsp
- cornstarch 3 tbsp
- ground coriander 1 tsp
- small pinch of kosher salt 1
- Freshly
- avocado oil 2 tbsp
- Tajín 2 tsp
- large or small heads of romaine lettuce 1-1.5 lb
- tortilla chips of choice a handful per serving 2-4 oz
📝
If you made extra Lime Pickled Onions when cooking the Pinto Bean Tacos, jump to step 2. To make this more filling, stir in cooked rice or grains of choice, 1 large (or 2 small) cubed avocados, or drained and rinsed black beans in the last step. Storage: Store all components separately in the fridge for 3 to 4 days. Reheat the tofu in a nonstick pan over medium heat with a touch of oil for a few minutes until warmed through and a bit crispy again. Assemble the salad as listed in the last step right before serving. Nutrition boost: See Note 2 for options to make the dish more filling and nutrient-dense. For even more veggies, add on charred corn or chopped red/yellow/orange bell pepper.
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1For the lime pickled onions (see note 1): small red onions sliced , of kosher salt , of organic cane sugar , lime juice . For the crispy tajín tofu: extra-firm tofu , soy sauce or tamari , cornstarch , ground coriander , small pinch of kosher salt , Freshly cracked black pepper to taste, avocado oil , Tajín . For the salad base: large or small heads of romaine lettuce , tortilla chips of choice a handful per serving .
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2Make the Lime Pickled Onions (see Note 1). Slice the onion as thinly as you can with a mandoline (or sharp knife). Add the onions to a shallow bowl, and sprinkle the salt and sugar on top, then squeeze on the lime juice. Toss with your hands to combine, ideally stirring once or twice until ready to serve the dish.
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3Prep the tofu. Drain the tofu and pat dry with a towel. Slice the tofu lengthwise into ⅓-inch ( timer cm) slabs. Press down on the slabs with a dish towel or some paper towels to absorb some excess water. Tear into bite-sized chunks. In a bowl, toss the tofu with the soy sauce, cornstarch, coriander, salt, and black pepper until evenly combined.
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4Cook the tofu. Heat a large nonstick frying pan over medium-high heat with the oil for 2 minutes, or until shimmering. Add the tofu and spread out in the pan, using a spatula to separate any stuck pieces. Cook for 5-6 minutes or until deeply golden brown on the bottom, then flip with a wide spatula or tongs (the pieces will stick together, which makes it easier to flip). Cook for 4 to 5 minutes, or until deeply golden brown and crispy (lower the heat to medium if it starts to char). Remove the pan from the heat and add in the Tajín, and quickly toss to coat the tofu.
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5While the tofu cooks, chop the romaine lettuce.
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6Assemble (see Note 2): Add the romaine lettuce to a large bowl. Add most of the Queso Sauce ( timer /4 cup) and toss to combine. If it’s a bit tacky, add a splash of water and toss again. Divide into bowls. Top each with Crispy Tajín Tofu and a forkful of Lime Pickled Onions. Use your hands to crush the tortilla chips on top of each. Add the remaining Queso Sauce on top, if desired.