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