Tex-Mex Tofu Salad

with corn and tortilla strips

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Soy

Vegetarian
A note about serious food allergies

Our suppliers have confirmed that our romaine lettuce is not impacted by the recent CDC warning. If you have any questions, please contact support@homechef.com.

Bringing the Tex-Mex salad to the next level, this tofu bonanza is all about flavors were you don't expect to find them. After all, tofu can sometimes be a bland affair, needing that little extra something. Here it's crumbled and fried, then seasoned with taco seasoning. Added to a fresh salad with corn, cheese, and tomato, tossed in bold chipotle ranch dressing… we've leveled up big time.

In Your Box (serves 2)

  • 1 Ear of Corn
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 1 Romaine Heart
  • 1 Roma Tomato
  • Info
    12 oz. Extra Firm Tofu
  • 3 Tbsp. Cornstarch
  • 1 Tbsp. Taco Seasoning
  • Info
    1½ oz. Chipotle Ranch Dressing
  • 1 oz. Tortilla Strips
  • Info
    2 oz. Sour Cream

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    710
  • Carbohydrates
    32g
  • Fat
    51g
  • Protein
    27g
  • Sodium
    1442mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Hold romaine heart at root end and chop coarsely. Remove husk from corn. Core tomato and cut into ½" dice. Use your hands to break tofu into bite-sized pieces. Cover with paper towels, press, and blot dry. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Coat the Tofu
    2

    Coat the Tofu

    Place tofu in a mixing bowl and toss with cornstarch, coating tofu completely. Set aside.

  • Step 3 - Cook the Tofu
    3

    Cook the Tofu

    Heat a large non-stick pan over medium-high heat. Add 2 Tbsp. olive oil and tofu crumbles to hot pan. Stir often until browned and crispy, 7-9 minutes. Tofu will continue to break up as it's stirred. Remove from burner and toss with taco seasoning.

  • Step 4 - Toss the Salad
    4

    Toss the Salad

    In another mixing bowl, combine romaine, half the corn, half the cheese (reserve remaining of both for garnish), and dressing. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 5 - Garnish the Salad
    5

    Garnish the Salad

    Plate dish as pictured on front of card, topping salad with tofu, tomatoes, remaining corn, remaining cheese, and crispy tortilla strips. Garnish with sour cream. Bon appétit!

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