2 teaspoons cooking oil such as coconut or olive oil
½ block tofu (8 oz), cut into 1 inch squares
1 tablespoon of taco seasoning
1 tablespoon honey
2 tablespoons lime juice
2 tablespoons apple cider vinegar
¼ cup olive oil
generous pinch of salt
¼ teaspoon cumin
4 generous handfuls of lettuce of your choice, I used mixed greens
½ orange bell pepper, thinly sliced
½ avocado, diced
2 tablespoons chopped red onion
½ jalapeno, diced (optional)
2 tablespoons pumpkin seeds
½ an avocado, peeled and sliced
¼ cup cilantro leaves, chopped (optional)
Instructions
Preheat oven to 425 degrees fahrenheit. Slice the tortilla into strips and place on a baking sheet. Spray lightly with non-stick cooking spray or a drizzle of olive oil and sprinkle with salt. Bake for 4 minutes, then remove from oven, flip and bake an additional 2-4 minutes, watching so they don't burn. Remove from oven and set aside.
Meanwhile, heat oil over medium-high heat in a large skillet.
Cut the tofu into cubes and toss with the taco seasoning so that all sides are equally coated in seasoning. Add to the pan and cooked for about 10 minutes, flipping and rotating the pieces every two minutes or so, so that each side gets slightly crisped.
Meanwhile, add the honey, lime juice, apple cider vinegar, olive oil, salt, and cumin to a glass jar with a tight fitting lid. Shake until combined. Season to taste with salt and pepper.
Place lettuce, bell pepper, chopped onion, jalapeno, pumpkin seeds, avocado and cilantro in a bowl and toss with 4-6 tablespoons of dressing, to your liking. (You'll have some extra dressing)
Top with the cooked tofu and crispy tortilla strips and serve immediately.
Recipe by Insightful Bite at https://www.insightfulbite.com/tofu-taco-salad/