Tofu Fajita Salad
Our members love our Latin dishes and this one doesn't disappoint. Filled with lots of colorful veggies and finished with quick-cooking shrimp, this weeknight m
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Cooking tools:
- Chef's knife
- Cutting board
- Nonstick skillet
- Stove
- Microwave
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Colander
- Spatula
- Tongs
- Serving bowl
- Plate
- Paper towel
- Zip-top bag
Ingredients
- 1 lb Tofu, extra-firm, cubed (vaccum-packed preferable)
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika, smoked
- 1/4 tsp Coriander, ground
- 1/4 tsp Cumin
- 1 bulb Shallots, sliced
- 1 Bell peppers, green, sliced
- 1 Bell peppers, red, sliced
- 2 stalks Green onions, sliced thinly
- 1 head Lettuce, romaine, chopped
- 3 Tomatoes, Roma , chopped
- 1 cup Corn kernels, frozen or canned, thawed or drained and rinsed
- 1 Tbsp Oil, cooking
- 4 oz Cheese, queso fresco, crumbled (sub grated cheddar)
- 1 cup Tortilla chips (opt), crushed
- 1 clove Garlic, chopped
- 3 Tbsp Vinegar, red wine
- 2 tsp Mustard, Dijon
- 1/4 cup Sour cream (sub plain or Greek yogurt)
- 2 Tbsp Oil, cooking
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