Taco 'bout It Salad Recipe

Press and marinate

Press the extra-firm tofu for 15–30 minutes to remove excess water. Slice into 1/2-inch thick cubes or slabs. In a shallow bowl, whisk tamari, lime juice, olive oil, cumin, chili powder and garlic powder. Add tofu pieces and gently toss to coat. Let marinate 10–15 minutes (or up to 1 hour refrigerated).

Grill or pan-sear

Heat a grill pan or skillet over medium-high heat and brush with a little oil. Add tofu pieces and cook 4–5 minutes per side until golden with some char. Remove and keep warm. Alternatively, bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

Preheat oven to 350°F (175°C). Cut or tear corn tortillas into irregular small pieces. Toss tortilla pieces with olive oil, chili powder, cumin, smoked paprika and salt. Spread in a single layer on a baking sheet and bake 10–12 minutes until crisp and lightly browned, stirring once. Let cool; then break into crumbles. Reserve.

If using cashew cheese: drain soaked cashews. In a blender, combine cashews, non-dairy milk (or water), nutritional yeast, lime juice, garlic powder, onion powder, smoked paprika and salt. Blend on high until completely smooth and creamy, stopping to scrape down sides as needed. If too thick, add 1–2 tsp more water to reach a pourable sauce consistency. Taste and adjust salt or lime. Keep warm or refrigerate until ready.

Combine diced tomato, diced onion, minced jalapeño, chopped cilantro, lime juice and salt in a bowl. Stir and let sit 5–10 minutes to marry flavors. Taste and adjust salt or lime.

Whisk together mayonnaise, yogurt, minced adobo chipotle, adobo sauce, lime juice, chopped cilantro, minced garlic, dried dill and salt. Add water 1 Tbsp at a time until desired drizzling consistency is reached (about 1–2 Tbsp). Taste and adjust seasoning. Refrigerate until ready to use.

In a large bowl, combine baby mixed greens, both cabbages and chopped cilantro. Toss gently to combine.

Portion salad onto plates or bowls. Top each portion with grilled tofu, seasoned tortilla crumbles, a generous spoonful of pico de gallo, diced avocado and a few spoonfuls of cashew nacho cheese (if using).

Drizzle chipotle ranch dressing over the salad (start with 1–2 tbsp per serving and add to taste). Sprinkle toasted sesame seeds (if using) and a grind of black pepper. Serve with lime wedges on the side to squeeze over.

Notes for dietary swaps: For nut-free, omit the cashew nacho cheese; for soy-free, replace tofu with grilled chickpea patties or omit and increase marinated grilled vegetables; use coconut aminos in place of tamari for soy-free marinade.