VEGAN TACO SALAD

Start by pressing 350 grams of tofu for 30 minutes.

In a bowl, mix the following:

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- 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon ground oregano - 1/4 teaspoon crushed red pepper flakes - 1 tablespoon cornstarch

Crumble the tofu and mix it in the bowl. Bake at 350 degrees Fahrenheit for 25 minutes, mixing halfway through.

For the rest of the salad:

For the dressing, blend the following:

Add everything to a bowl and pour the dressing on top.

VEGAN TACO SALAD

Start by pressing 350 grams of tofu for 30 minutes.

In a bowl, mix the following:

- 1 tablespoon tamari - 1 tablespoon tomato paste - 1/4 cup water - 2 tablespoons chili powder - 1 teaspoon paprika - 1/2 teaspoon cumin

- 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon ground oregano - 1/4 teaspoon crushed red pepper flakes - 1 tablespoon cornstarch

Crumble the tofu and mix it in the bowl. Bake at 350 degrees Fahrenheit for 25 minutes, mixing halfway through.

For the rest of the salad:

- 1 large heart of Romaine - 3/4 cups black beans - 1 avocado, diced - 1/2 cup chopped green onion - 1 cup corn - baked tortilla strips (optional)

For the dressing, blend the following:

- 1 cup salsa - 1/2 cup cashews - 1/4 teaspoon chili powder - 2 tablespoons lime juice - 1/4 cup water

Add everything to a bowl and pour the dressing on top.

Mix and enjoy!