Photo: Roberto Caruso
Embrace a meatless meal with this satisfying and flavour-packed taco salad.
1/2 cup buttermilk
1/2 350-g pkg soft tofu
1/4 cup finely chopped chives
2 tbsp mayonnaise
1 tbsp chopped dill
1 garlic clove
2 tsp lemon juice
1/4 tsp salt
4 cups finely shredded iceberg lettuce
1/2 540-mL can black beans, drained and rinsed
3/4 cup corn kernels
1 avocado, finely chopped
1 orange sweet pepper, finely chopped
1 cup cherry tomatoes, halved
1/2 cup shredded cheddar, or Monterey jack
Preheat oven to 400F. Spray both sides of tortillas with oil. Cut each into 8 wedges. Arrange on an unlined baking sheet. Bake in centre of oven until golden, about 5 min.
Whirl buttermilk with tofu, chives, mayo, dill, garlic, lemon juice and salt in a food processor until smooth. Set aside.
Combine lettuce, black beans, corn kernels, avocado, bell pepper and cherry tomatoes in a large bowl. Add dressing and toss until well coated. Divide between 4 plates. Sprinkle with cheddar. Serve with tortilla wedges (or in tortilla bowls, below).
Calories 485, Protein 18g, Carbohydrates 53g, Fat 24g, Fibre 10g, Sodium 887mg.
Spray the outside of 4 large oven-safe bowls and set bottom-side up on a baking sheet. Press 1 large flour tortilla firmly over each, pressing into the sides of bowls. Spray tortillas wth oil. Bake at 300F for 15 min. Using tongs, remove tortillas from bowls and set bowls aside. Set tortillas bottom-side down on same baking sheet. Continue baking until crisp, about 15 min.
Originally published in the Today’s Parent January 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.
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