I’ve almost come full circle in the year that I’ve been vegan. I started making big and delicious salads again, but the difference is I slightly refined the flavors and ingredients just a bit, or at least it feels that way. In all of my cooking and experimenting over this past year, I like to tell myself that the recipe for this salad uses seasoned tofu in a much cooler way than I would have used it when I first became vegan and when I first started making big salads as main meals. But the goal isn’t to be cooler, it’s to be a more informed amateur chef that makes delicious and nutritious food that people will want to eat. With maybe just a little bit of cool factor thrown in 😉
What You’ll Need:
- 1/3 block firm organic tofu, drained and cubed
- 1 can pinto beans, water drained with about 1/4-1/2 a can of liquid*
- Approximately 3 cups of mustard greens, roughly chopped
- 1/2 large red bell pepper, chopped
- 1/2 large salad tomato, chopped
- 1/2 medium avocado, sliced
- 1/4 cup cilantro leaves (removed from stems)
- 2 tsp red chili pepper flakes
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried parsley
- 2 tsp adobo seasoning
- 1 pack Goya sazon seasoning
- 2-3 tbsp white vinegar
- 3 tablespoons olive oil
What to Do:
- Heat a medium-sized non-stick skillet over low heat.
- Add water-drained beans to skillet and heat for approximately 2-3 minutes.
- Add entire pack of sazon seasoning and stir into beans thoroughly. Continue to heat beans, stirring frequently, until the beans are heated through.
- Once beans are warm, remove skillet from heat and transfer beans to a bowl, spooning them into the dish and draining as much liquid as possible with each spoonful to keep inside the skillet. Set beans aside and keep the skillet with the liquid in it.
- Return the skillet to heat and raise heat to medium. Add 1 tbsp of olive oil to the skillet and let heat for about 30 seconds.
- Add cubed tofu to skillet and stir into olive oil and left over liquid, mixing the sazon seasoned liquid thoroughly into the tofu so it absorbs the color and flavor (carefully so you don’t tear the tofu pieces!).
- Add red chili pepper flakes, garlic powder, onion powder, dried parsley and adobo seasonings to tofu. Mix well and continue to pan-fry tofu, pressing the pieces down with a spatula every so often to create a little bit of a golden brown layer on the pieces. Remove from heat.
- In a large mixing bowl, add mustard greens, red bell pepper, tomato, cilantro, 2 tbsp olive oil and vinegar. Mix together well and transfer to your serving bowl.
- Spoon about half the beans around the salad mix.
- Top with seasoned tofu and garnish with avocado slices and serve.
* Here is my water-draining technique, which is basically a way to mix water with the thicker water in the can so that you have a slightly thick liquid to work with that is somewhere in the middle of water and the juice in the can. In my opinion it’s better to use when you want to add water to beans when heating them on the stove top.
Date Posted on Instagram: 10/22/18