Tex-Mex Tofu Salad

with corn and tortilla strips

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

Vegetarian icon
A note about serious food allergies

In Your Box (serves 2)

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

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

    Prepare the Ingredients

    Core tomato and cut into ½" dice. Hold romaine heart at root end and chop coarsely. Shuck corn In a mixing bowl, 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

    Coat the Tofu

    Add cornstarch to mixing bowl with tofu and toss, coating tofu completely.

  • Step 3 - Cook the Tofu

    Cook the Tofu

    Heat a large non-stick 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 seasoning blend.

  • Step 4 - Toss the Salad

    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 a pinch of salt and pepper.

  • Step 5 - Garnish the Salad

    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!