This mexican flavoured salad is perfect to welcome the spring. A layer of spicy tofu and olive taco filling is placed on a nest of fresh baby spinach, and topped with a chunky mild salsa and a tangy avocado dressing.

If you close your eyes while eating this salad, the combination of flavours will take you somewhere warm where the sun is shining and bright colours are just  around every corner.

Vegan Taco Salad with Fresh Tomato Salsa and Avocado Dressing

 

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Prep time

25 mins

Cook time

10 mins

Total time

35 mins

 

This vegan taco salad is made with a layer of spicy tofu and olive taco filling, which is placed on a nest of fresh baby spinach, and topped with a chunky mild salsa and a tangy avocado dressing.

Author: Homemade Hearts

Serves: 4

Ingredients

Vegan Taco "Meat"

• 2 tablespoons ground flax seeds
• 6 tablespoons water
• 8 ounces extra firm regular tofu, drained
• 3 tablespoons brown rice flour
• 3 tablespoons sunflower seeds, ground
• 1 tablespoon Braggs Liquid Aminos
• ½ teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ½ teaspoon chipotle pepper powder (optional)
• 1 can (398 mL) sliced black olives, drained
• 1 tablespoon grapeseed oil

Fresh Mild Tomato Salsa:

• ½ cup red onion (or 1 small onion), finely chopped
• 2-3 tomatoes, finely diced
• 2 cloves garlic, minced
• 3 tablespoons fresh parsley, finely chopped
• ½ lime, juiced
• ¼ teaspoon sea salt

Avocado Dressing

• 1 avocado
• ½ tomato
• ½ lime, juiced
• ¼ cup white rice vinegar
• 1 clove garlic
• 1 tablespoon fresh parsley, minced
• ⅛ teaspoon sea salt
• ¼ teaspoon black pepper

Salad:

• 2 cups baby spinach

Instructions

Vegan Taco "Meat"

1. In a small bowl, combine ground flax seeds and water. Set aside.
2. Using your hands, crumble the tofu in small pieces.
3. In a large mixing bowl, combine crumbled tofu, brown rice flour, ground sunflower seeds, Braggs Liquid Aminos, cumin, chili powder, turmeric, paprika, onion powder and chipotle.
4. Add flax seeds and olives. Mix until everything is well combined.
5. Cook the tofu mix in a large frying pan with the grapeseed oil for about 10 minutes, or until the tofu is partly crispy.

Fresh Mild Tomato Salsa:

1. Combine the red onion, tomatoes, garlic, parsley, lime juice and salt.
2. Set aside in the refrigerator for about 1 hour to let the flavours combine.

Avocado Dressing:

1. In a high speed blender, mix together avocado, tomato, lime juice, white rice vinegar, garlic, parsley, salt and pepper until smooth.

To assemble the Salad:

1. Place approximately ½ cup baby spinach on serving plates.
2. Top with a generous portion of vegan taco "meat", salsa and avocado dressing.
3. Enjoy!

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