Mexican Tofu Tortilla Salad with Avocado
- 1-1/2 pounds Morinu Firm Silken Tofu (preferably organic)
- ¾ cup olive oil
- ¼ cup white wine vinegar
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 1 small red onion, chopped
- 2 large tomatoes, diced
- 1 medium ripe avocado, diced
- 1 pound mixed greens
- 16 non-GMO blue corn chips, slightly broken
- Drain the tofu and dice into large cubes. Set aside in a shallow baking pan.
- In a small mixing bowl, combine the olive oil, vinegar, cumin, and chili powder mix thoroughly.
- Pour the olive oil marinade over the cubes and let sit for at least 1 hour.
- In a large salad bowl, lightly toss the onions, tomatoes, avocados, and mixed greens.
- Top the salad with the marinated tofu (using any residual marinade as dressing) and garnish with the blue chips.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/mexican-tofu-tortilla-salad
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