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Cinco de Mayo Tofu Power Salad with Corn, Red Beans + Crushed Nachos We’re Making Today

May 05, 2020

Cinco de Mayo Tofu Power Salad with Corn, Red Beans + Crushed Nachos We’re Making Today

If you've got a calendar and can count a little bit in Spanish, you know what's happening today: Cinco de Mayo! It's that annual celebration of all things Mexican that is celebrated mainly in the Estados Unidos but we love to participate in the holiday by enjoying the dishes from one of the most beautiful countries in the world. 

This year, we are keeping it simple. Lately we’ve been all about that salad life. Salads are easy, light and there are so many options you can go for. Cinco de Mayo is the perfect occasion to expand out of your taco truck state of mind and try something other than a cheese quesadilla.

We paired our salad with four pieces of Brown Rice + Quinoa cakes. They taste great as they are BUT if you crave your daily dose of avo, check out this yum guac recipe.

Now let’s make your future fave salad!!!

 


INGREDIENTS

  • 1 small red onion, finely diced
  • A handful of cherry tomatoes, cut into quarters
  • 1 (14-ounce) can corn, drained
  • 1 (14-ounce) can red kidney beans, drained
  • 2 large handfuls of baby spinach or spring mix
  • 3 small-ish or large-ish handfuls of your fave nachos (we like Spicy Sweet Chili Doritos which happen to be vegan), crushed slightly in your hands
  • 1 cup Kalamata olives
  • 1 (210 grams) smoked tofu (we love Soyganic smoked tofu made by Sunrise Soya Foods)
  • 4 TBSPs vegan sour cream (Tofutti sour cream is our go to)
  • 1/2 TSP cayenne pepper
  • 1 TBSP coconut, avocado or grape seed oil (if avoiding oil, skip this, but tofu may stick to a bare pan)
  • 1 TBSP extra virgin olive oil (if avoiding oil, skip this)
  • salt + pepper to taste

 

 

PREPARATION

1. Once you have opened and drained the tofu, it’s important to press it if you like that crispy texture. Wrap drained tofu in a clean, absorbent towel and set something heavy on top (our favorite is a cast iron skillet). Let it press for about 10-20 minutes.

2. Unwrap tofu and cut it into cubes or slices, whichever shape you prefer. 

3. Heat a large oven-safe metal or cast iron skillet over medium heat. Once hot, add the oil and tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until tofu has a slight crust on each side and has begun to brown.

4. In a large bowl mix together cherry tomatoes, baby spinach leaves (or spring mix), corn, red beans, crushed nachos and Kalamata olives. Season with olive oil and a bit of salt and pepper.

5. Mix vegan sour cream with cayenne pepper and place a little dollop on top of a salad. Provechito! 

 

 


Did you make this recipe? We get crazy excited when you make our recipes and we always love to see how they turn out. 
Tag @smartbitesnacks on Instagram and hashtag it #SmartbiteSnacks



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