Spicy Vegan Taco Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 3 tbsp + 1 tsp avocado or olive oil, divided
  • 1 spaghetti squash
  • ¼ large white onion, diced
  • 1 pkg extra firm tofu
  • 1 (15 oz) can black beans, rinsed
  • 1 avocado, chopped
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp oregano
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • black pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. SQUASH: Cut spaghetti squash in half, then rub with 1 teaspoon oil and salt and pepper to taste. Bake cut side down for 30 minutes.
  3. TOFU: Drain the tofu and cut it in half widthwise. Cover each half on a towel, resting a heavy book or pan on top to press out the liquid, for at least 30 minutes.** Once drained, crumble the tofu with your hands into small pieces.
  4. Combine all the spices in a mixing bowl, then toss with the tofu and 1 tablespoon of oil.
  5. In a large pan over a medium flame, heat the remaining oil. Sauté the onion for 3 minutes, until translucent.
  6. Lower flame to medium-low, then add in the tofu and continue cooking for 15 minutes, stirring occasionally to ensure even cooking.
  7. TACO ASSEMBLY: When the spaghetti squash is done, use a fork to scrape out the flesh. Mix with the beans, tofu mixture, and avocado. Season with salt and pepper to taste.
Notes
*Prep time does not include time to drain the tofu.
**Longer pressing time helps the tofu cook better.
Recipe by Lenses and Lentils at https://lensesandlentils.com/spicy-vegan-taco-salad/