🥘 Ingredients
- super-firm tofu 1
- cornstarch 2 tbsp
- Kosher
- extra virgin olive oil 2 tbsp
- small heads or large head romaine lettuce 1-1.5 lb
- jalapeño 1
- cilantro leaves and tender stems 1 handful
- medium limes 1-2
- black beans 1
- sweet corn 1
- red onion ½ handful
- extra virgin olive oil 1-2 tbsp
- tortilla chips 2-4 oz
If using extra-firm tofu, start the recipe by pressing the tofu. Drain the tofu, then slice the tofu vertically into 4 slabs; cover them with a few paper towels or a thin dish towel, then weigh them down with your heaviest cookbook. Press for 15 minutes. Alternatively, use a tofu press (don’t slice the tofu into slabs first). After pressing, grate it gently. Continue with step 2 of the recipe. If using 1 (16-ounce / 450g) block of tofu, just add a bit more salt/pepper and another 2 tsp of cornstarch. Note your tofu will not get as crispy unless you have a very large nonstick pan. Not a fan of cilantro? Omit or use a bit of flat-leaf parsley. If you got frozen corn, measure out 1 1/2 cup and cook according to the package instructions. Allow to cool before tossing with the salad. If you bought fresh corn, use 2 corn cobs. To prep, position an ear of corn upright over a sheet pan (this helps prevent the kernels from flying everywhere). Use a chef’s knife in a downward direction to shave the kernels, allowing them to drop into the pan. For heartier appetites, serve this meal with bread on the side, or add 1-2 packs of pre-cooked grains to the salad. Storage: Store the Crispy Tofu, salad toppings (unchopped), and ranch separately in the fridge for up to 4 days. To store chopped romaine, add a paper towel (or a dish towel) to the bottom of a large storage container, then add the lettuce and another towel on top to absorb moisture; seal the container. To re-crisp the tofu, cook in a nonstick pan over medium heat with a touch of oil for a few minutes until warmed through and a bit crispy. Prepare the salad as listed in steps 3(a) through 3(c) right before serving, then toss with the tofu. Nutrition boost: For more veggies, mix in some chopped baby spinach, or top your salad with halved cherry tomatoes, thinly sliced cucumber, sliced scallions, and/or chopped bell pepper. For healthy fats, top with cubed avocado. For more protein, add in more drained and rinsed black beans; add more olive oil, lime juice, and salt/pepper as needed. Shortcut: If you bought more black beans instead of tofu, drain and rinse, and add an additional 1 can with the black beans in step 3(b), seasoning with more lime juice, olive oil, and salt/pepper to taste.
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1For the crispy tofu: super-firm tofu , cornstarch , Kosher salt and freshly cracked black pepper, extra virgin olive oil . For the taco salad: small heads or large head romaine lettuce , jalapeño , cilantro leaves and tender stems , medium limes , black beans , sweet corn , red onion , extra virgin olive oil , tortilla chips .
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2Prep the tofu. Drain and pat dry the tofu. Hold the short side of the tofu block up to the large holes of a box grater and grate. If any pieces fall off, slice those thinly. In a large bowl, toss the tofu gently with cornstarch, 1 tsp kosher salt, and pepper to taste.
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3Cook the tofu. Heat a large nonstick skillet over medium heat for 2 minutes . Add the olive oil. Once shimmering, add the tofu and cook, stirring every 2 to 3 minutes, until golden and crispy, about 10 to 14 minutes. Take off the heat and set aside.
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4While the tofu cooks, prepare the Taco Salad. Chop the romaine, then rinse and dry using a salad spinner. Thinly slice or dice the jalapeño, if using. Chop the cilantro. Juice the limes. In a large bowl, combine the black beans, sweet corn, onion, jalapeño if using, cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and a couple pinches of salt and pepper. Toss well to coat, then taste and add more lime juice, olive oil, or salt until well-seasoned. Add in the chopped romaine and most of the Vegan Ranch. Toss well to coat, adding more ranch until well-dressed. Taste, adding salt/pepper as needed. TIP: If saving leftovers, only make as much salad as you can eat.
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5Assemble: Add the Crispy Tofu to the salad and toss to combine. Taste, adding more salt/pepper or lime juice as desired. If using, crush the tortilla chips on top of each salad right before serving.