Vegan Summer Fiesta Taco Salad

This vegan summer fiesta taco salad is a great way to enjoy a variety of tastes and textures in a light and cool meal. Every bite of this dish tastes like a fiesta, with crunchy plantains, salty fajita tofu, and creamy avocado.

Ingredients:

• 2 ripe plantains, sliced
• 1 cup corn kernels
• 1 avocado, diced
• 1 block of tofu, pressed and cubed
• 1 packet of fajita seasoning mix
• 4 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup vegan sour cream
• 1/4 cup salsa
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lime wedges for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Add salt and pepper to the plantain slices and toss them with 1 tablespoon of olive oil

Put them on a baking sheet and bake them for twenty to twenty-five minutes, or until they are golden and crispy

Take it out and set it aside

Put the rest of the olive oil in a large skillet and heat it over medium-high heat

Put in the cubes of tofu and sprinkle with the fajita seasoning mix

Stir the tofu every once in a while for 5 to 7 minutes, or until it is browned and covered in the seasoning

Take it off the heat and set it aside

Put the mixed greens, corn, cherry tomatoes, red onion, and cilantro in a large salad bowl

Put the roasted plantains, fajita tofu, and diced avocado on top of the greens to make the salad

To make the dressing, mix the vegan sour cream and salsa in a small bowl

Dress the salad with the dressing or put it on the side

Add wedges of lime on top, and enjoy your vegan Summer Fiesta Taco Salad