This is one of my faaaavorite salads to make. It has so much good flavor and I always feel so satisfied after I eat it. But I’ll let you be the judge. 😉
Southwest Rainbow Salad
4-6 romaine leaves, chopped
¼ cup shredded red cabbage
½ orange bell pepper, chopped
½ cup black beans, canned or fresh
6-8 cherry tomatoes, halved
½ cup baked tofu (recipe follows)
¼ avocado, diced
Few sprigs of cilantro, chopped
Southwest sauce (recipe follows)
Combine all ingredients in a medium sized bowl and toss with southwest sauce.
½ block extra firm tofu, drained and cubed
1 tbsp. gluten free low sodium tamari
Preheat oven to 375 degrees Fahrenheit. Lightly grease a baking sheet with cooking spray or use a non-stick baking pan. Toss the cubed tofu with the tamari then place marinated tofu on baking sheet and bake for 45, flipping tofu once halfway. Remove from oven and allow tofu to cool.
3 tbsp. veganaise or vegan mayo
2 tsp. lemon juice
2 tsp. chipotle powder or adobo sauce
½ tsp. rice vinegar
½ tsp. smoked paprika
½ tsp. garlic powder
¼ tsp. salt
Combine all the ingredients and mix until smooth. Any leftover sauce can be kept in refrigerator for up to a week in an airtight container.
This was soooo good I highly recommend to recreate this recipe.
For the “Chicken”
Pack of tortillias
1 tsp salt
1 tsp paprika
1 tsp sugar
1 tsp vegetable stock
½ tsp onion powder
½ tsp garlic powder
¼ tsp cayenne powder
½ tsp chilli powder
1 tbsp olive oil
2 tsps fresh parsley or cilantro
½ tsp ground cumin
10 oz vegan chicken strips (I used garden vegan)
juice of half a lime
For the Peppers and Onion
1 red pepper thinly sliced sideways
1 yellow or green pepper thinly sliced sideways
pepper to taste
1 yellow onion thinly sliced
2 tbsp olive oil
Mix all the ingredients for the chicken in a bowl and toss the seasonings with your veggie chicken strips. Then set aside for 10 minutes.
Wash your peppers, then slice them as well as the onion. In a large pan heat the olive oil then add your onions, the peppers and the remaining seasonings. Fry for 3-5 minutes on medium heat.
Once the Peppers and the onions have wilted add the chicken to the pan and cook for another 5-10 minutes.
Now you are ready to assemble your fajitas. You can add some vegan shredded cheddar cheese, or some salsa or maybe you can even add some vegan sour cream. It’s all customizable and easy to make. Enjoy!
A quick tour through tonight’s dinner (and tomorrow’s lunch and Saturday’s brunch!) Grassfed ribeye steak (seared and basted in Kerrygold butter) with sautéed peppers & onions, with an avocado/cilantro/jalapeño sauce. Delicious!