High Protein Taco Salad with Cheesy Chipotle Lime Tofu Dressing

½ cup Sam’s Taco Crumbles (dry)

¾ cup hot water or veggie broth

Optional: 1 tsp olive oil, extra taco seasoning or smoked paprika

4 cups chopped romaine or mixed greens

1 cup black beans (drained/rinsed)

½ cup cherry tomatoes, halved

½ cup cooked corn

1 small avocado, diced

¼ cup red onion, chopped

2 Tbsp sliced olives (optional)

2 Tbsp hemp seeds

2 Tbsp pumpkin or sunflower seeds

Optional: vegan shredded cheese

Crushed tortilla chips (optional for crunch)

Cheesy Chipotle Lime Tofu Dressing:

¼ cup silken tofu

1–2 tsp canned chipotle sauce

1 Tbsp nutritional yeast

Juice of 1 lime

1 tsp olive oil (optional)

½ tsp maple syrup or agave

½ tsp garlic powder

¼ tsp salt

1–2 tsp apple cider vinegar (optional for tang)

Rehydrate Sam’s Taco Crumbles in hot water or broth for 5–10 minutes. Optional: sauté briefly with olive oil and seasoning.
Blend all dressing ingredients until smooth. Taste and adjust spice, tang, and consistency.
Assemble salad: layer greens, beans, tomatoes, corn, avocado, onion, and olives.
Top with taco crumbles, hemp and pumpkin seeds.
Drizzle with dressing and add chips or vegan cheese if desired.

Course

Diets...