Mexican Tofu Tortilla Salad with Avocado
Prep time
Total time
Note that the prep time does not include the 1 hour marinating time.
Serves: 6
  • 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
  1. Drain the tofu and dice into large cubes. Set aside in a shallow baking pan.
  2. In a small mixing bowl, combine the olive oil, vinegar, cumin, and chili powder mix thoroughly.
  3. Pour the olive oil marinade over the cubes and let sit for at least 1 hour.
  4. In a large salad bowl, lightly toss the onions, tomatoes, avocados, and mixed greens.
  5. 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