Chorizo Tofu Taco Salad

This vegan twist on chorizo will satisfy meat eaters and veggie friends alike! Atop a bed of crunchy romaine and red cabbage, you won't even miss the chips and salsa! I tried out this recipe while wearing a CGM (Continuous Glucose Monitor) and found that it kept my blood sugar in an optimal range. I did notice an energy dip after this meal, which could have been due to the volume being larger than a typical lunch for me with all the goodies on top! Have you ever tracked your blood sugar or energy levels related to the food that you eat? It can be very eye opening! To learn more about Natural Biohacking, check out my blog: How to Use Natural Biohacking to Feel 10 Years Younger.

Ingredients

• Chorizo Tofu

  • 1 block Firm Tofu

  • 1 Tbsp Olive Oil

  • 1 Tbsp Minced Garlic

  • 1 Tbsp Chili Powder

  • 1 Tbsp Paprika

  • 1 Tbsp Fennel Seed

  • 2 Tbsp Cumin

  • 1 Tbsp Salt

• Crema Fresca Dressing

  • 1/4c Sour Cream

  • Juice of 1 Lime

  • 1 tsp Salt

  • 2 Tbsp Cold Water

• 8 cups Chopped Romaine

• 1/2 Red Onion, diced

• 1 cup Cherry Tomatoes, halved

• 1 can Black Beans, rinsed and drained

• 1 bunch Cilantro, chopped

• 1 medium Avocado, chopped

• 1/2 head Red Cabbage, sliced

Directions

1. Heat 1 Tbsp Olive oil in a pan on medium heat. Add garlic and cook for 1 minute. Mix in spices and cook for 2 more minutes, stirring occasionally.

2. Drain tofu and add to pan, crumbling with a spatula and mixing with garlic and spices. Stir occasionally, cooking for about 10 minutes. (I like the tofu to get a bit crispy, so don’t over-stir, and feel free to cook a little longer if desired).

3. Chop all vegetables and drain and rinse beans. Set aside.

4. For the dressing: whisk together sour cream, lime juice, and salt. Thin with water to desired consistency.

5. Fill salad bowl with chopped romaine. Top with cabbage, tomatoes, onion, cilantro, avocado, beans, and chorizo tofu. Drizzle with crema fresca and enjoy!

Makes about 4 entree salads.