Core tomato and cut into ½" dice.
Hold romaine heart at root end and chop coarsely.
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.
Coat the Tofu
Add cornstarch to mixing bowl with tofu and toss, coating tofu completely.
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.
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.
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!