Meal Kit
Tex-Mex Tofu Salad
with corn and tortilla strips
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Soy
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Vegetarian
Chef
Jimmy Madla
Our suppliers have confirmed that our romaine lettuce is not impacted by the recent CDC warning. If you have any questions, please contact support@homechef.com.
Bringing the Tex-Mex salad to the next level, this tofu bonanza is all about flavors were you don't expect to find them. After all, tofu can sometimes be a bland affair, needing that little extra something. Here it's crumbled and fried, then seasoned with taco seasoning. Added to a fresh salad with corn, cheese, and tomato, tossed in bold chipotle ranch dressing… we've leveled up big time.
In Your Box (serves 2)
- 1 Ear of Corn
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12 oz. Extra Firm Tofu
- 1 Romaine Heart
- 1 Roma Tomato
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2 oz. Shredded Cheddar-Jack Cheese
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2 oz. Sour Cream
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1½ oz. Chipotle Ranch Dressing
- 1 oz. Tortilla Strips
- 3 Tbsp. Cornstarch
- 1 Tbsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) bP8LZNPz
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Calories710
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Carbohydrates34g
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Net Carbs26g
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Fat53g
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Protein27g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Remove husk from corn.Core tomato and cut into 1/2" dice.Use your hands to break tofu into bite-sized pieces. Cover with paper towels, press, and blot dry. Season with 1/4 tsp. salt and a pinch of pepper. -
2 Coat the Tofu
Place tofu in a mixing bowl and toss with cornstarch, coating tofu completely. Set aside.
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3 Cook the Tofu
Heat a large non-stick pan over medium-high heat. Add 2 Tbsp. olive oil and tofu crumbles to hot pan.
Stir often until browned and crispy, 7-9 minutes. Tofu will continue to break up as it's stirred.Remove from burner and toss with taco seasoning. -
4 Toss the Salad
In another mixing bowl, combine romaine, half the corn, half the cheese (reserve remaining of both for garnish), and dressing.
Season with 1/4 tsp. salt and a pinch of pepper. -
5 Garnish the Salad
Plate dish as pictured on front of card, topping salad with tofu, tomatoes, remaining corn, remaining cheese, and crispy tortilla strips. Garnish with sour cream. Bon appétit!
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