What you'll be getting:

Southwest Salads

Per Serving

150 g marinating tofu (lime juice, chilies, nutritional yeast, salt and pepper, avocado oil, cilantro)

40 g lettuce 

180 g corn, tomatoes, black beans

40 g avocado dressing

corn tortilla strips

Equipment needed: lined sheet pan, mixing bowl

Preheat oven to 400. 

Dump out the tofu onto the sheet pan. Try not to get as much marinating liquid on the sheet pan as I did, it ended up burning in the oven. 

Set timer for 10 minutes. 

When oven comes to temp, place the sheet pan in the oven. 

When 5 minutes remain on the timer, add your lettuce to the mixing bowl.

Add the dressing. 

Next add the corn, tomatoes, and beans, toss everything together. You can plate after you have tossed everything together. 

When the timer goes off, pull tofu from the oven. 

The actual tofu didn't burn, just the yeast from the marinade. 

Top the salad with the tofu.

Finish with the tortilla strips. From start to finish this dinner takes 10 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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