I’m looking forward to taking a day off from computers, me and Philip are heading out to Canmore shortly to do some hiking and shooting! I work as an accountant during the day and I spend all my time in front of a computer, and then lately all my nights have been spent in a front of a computer too, so I figure I should step away before my eyes go cross-eyed or I go blind, or some other random urban legend our parents used to tell us.But before I disconnect , I have a salad to share! I’m actually not working today (wooooooo!) so I literally just made this, and it twas glorious. I was originally thinking of making a taco salad but I figure Cadry’s got you covered, so instead I got down and dirty with some chipotles in adobo, and by dirty, I mean literally dirty, my hands turned a lovely rust colour for most of the morning! I only recently discovered chipotles and it’s become one of my favourite flavours, all that smoky spicy savoury tastiness, so good. If you have no idea what in the hell I’m talking about, chipotles in adobo are smoked-dried jalapeños that are stored in adobo, which is Spanish for sauce. It’s hot, but not like taking a bite out of a raw ghost pepper and having your head explode hot. Ok, so don’t run away after seeing the ingredient list. It might seem long compared to the other stuff I’ve been posting, but it’s seriously not that bad! There’s hardly any hands on time and most of this stuff you probably have already anyway, unless you’re one of those unicorns who’s never heard of chipotles, then you’re probably going to need to get that. I hate marinating things, I know it’s for the greater good since you don’t want your tofu to taste like a mushy soy blob but to hell with that. Instead I baked in the flavour, which consisted of me pouring the marinade over the tofu and baking it. Worked like a charm. I placed it on top of some greens with some avocado, tomatoes, cilantro and onion mixed and topped it off with a simple chili lime dressing and some tortillas, which was fabulous! And I would never say that word in real life, so you know I mean it. Philip was literally going nom nom nom nom as he was eating it, which kind of threw me off since I don’t think I’ve ever actually heard anyone make that noise in real life, but it was pretty rad 🙂
I got my snack on with some extra tortilla chips and another Powerplant bar. I went with the coconut flavour this time and I now have a new favourite bar! I’m not really surprised I liked this one so much, chocolate and coconut are all kinds of win for me. Me thinks I’m gonna have to go stock up on these.Lunch Lady Tips:
- Pack all your salad ingredients in a separate container then your tofu, tortillas and dressing.
- Fill a container or jar with the dressing and leave it at work so you don’t have to keep carrying it back and forth.
- The tofu can be made anytime, and stored in the fridge for whenever you want to grab a couple slices.
- Although the salad will be more fresh when made the night before, if no dressing is added it should keep a for a few days covered in the fridge.
CHIPOTLE TOFU TORTILLA SALAD
Who needs to marinate when you can bake in the flavour! Smoky spicy slices of tofu are placed on top of a bed of greens with a sweet chili lime dressing.
- 350g pkg extra firm tofu, pressed and cut into ¼-inch rectangles
- 1/4 cup lime juice
- 1/4 teaspoon cumin
- 3/4 teaspoon paprika
- 1/2 teaspoon mild chili powder
- 1 chipotle in adobo, minced (seeds removed if you don’t like it spicy)
- 2 tablespoons adobo sauce
- 1 clove garlic, minced
- 2 teaspoons maple syrup
- 1 tablespoon oil
- Salt and pepper
- 4 cups mixed greens
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 1/2 cup cherry tomatoes, sliced
- 2 tablespoons chopped cilantro
- 1 cup tortilla chips, lightly crushed
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1-2 tablespoons maple syrup
- 1/2 teaspoon chili powder
- 1 tablespoon fresh cilantro, minced
FOR THE SALAD
CHILI LIME DRESSING
- Preheat oven to 425 degrees F.
- In a bowl, whisk together the lime juice, cumin, paprika, chili powder, chipotle, adobo sauce, garlic, maple syrup, oil, salt and pepper. Cover a baking sheet with parchment paper or a silpat mat, coat the tofu in the sauce and evenly place the tofu on the baking sheet. Pour the remaining sauce over top of the tofu. Place in the oven for 30 to 40 minutes, flipping half way. The tofu should be slightly browned.
- While the tofu is baking, mix all the dressing ingredients together in a small bowl. Set aside.
- In a large bowl, place the lettuce and onion. Add the avocado, tomatoes and cilantro. Pour some dressing over top and lightly toss. To serve, top the salad with the tofu and tortilla chips.