Over the past couple of days I've realized that I've learned to cook and am quite good at it, but need to wean myself off always looking at recipes and be a little adventurous in the kitchen. Sure, recipes are great for ideas but it's time to test my knowledge and see if I can come up with some ideas of my own. I've also felt a little lost when it comes to tofu (even though the BBQ tofu turned out quite nicely) and thought it time to take a risk, hence the Tofu Taco Salad was born. Taco salad was one of the only dinners I would eat growing up (go figure) and I was hoping this would be a healthier version of the same. Restaurant versions are often served in a crispy taco shell, so I used barley to get in some grains and texture. Ok, so it's not exactly like the taco salad I grew up on but it was quite tasty and will be making many more appearances!
Tofu Taco Salad
Extra Virgin Olive Oil, to coat
Hot Sauce, if desired
Any desired toppings
About 3oz firm or extra-firm tofu
1/4 cup barley
Combine the first 5 ingredients in a bowl to taste. Add olive oil and mix.
Press and drain firm or extra-firm tofu. While tofu is draining, prepare toppings and barley. I used spinach, bell pepper, tomato, green onion, half a small avocado, and not quite a quarter cup of shredded cheddar. Once tofu is properly drained, chop into small cubes and add to taco seasoning, stirring to coat. Heat pan coated with cooking spray on medium-high heat and add tofu, stirring occasionally, for 4-5 minutes or until slightly crispy.
This was filling but still light and will be fantastic in summertime!