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Vegan Summer Fiesta Taco Salad with Plantains, Corn, Avocado
HEALTHY. HAPPY. LIFE.21Ingredients
25Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 6 cups leafy greens (mixed)
- 1 cup red cabbage (finely chopped)
- 1/4 cup black olives (sliced)
- 1 cup sweet yellow corn (fresh and steamed or canned)
- 7 blue corn tortilla chips (crushed)
- 1/2 avocado (pitted and thinly sliced into two fans)
- 1 plantain (ripe with blackened peel – sliced into half inch rounds)
- 2 Tbsp. havarti (vegan shredded cheese, Daiya jalapeño, used)
- 2 Tbsp. pepitas
- extra virgin olive oil (as needed for pan)
- tofu (Fajita)
- 1 1/2 cups firm tofu (crumbled)
- 1 Tbsp. fajita seasoning mix
- 2 Tbsp. nutritional yeast
- salt
- pepper
- 1 tsp. maple syrup (optional)
- extra virgin olive oil (as needed for pan)
- hot sauce (side:, or salsa)
- tortillas (side: blackened)
- dressing (: your choice – I used a creamy mustard dressing)
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Directions
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