Lentil Taco Salad in Crispy Tortilla Bowls Recipe

Ingredients

• 6 oz. light firm silken tofu
• 1 tablespoon lime juice
• ½ teaspoon lime zest
• ⅛ teaspoon sea salt
• ¼ teaspoon garlic powder
• 3 to 4 tablespoons unsweetened, unflavored plant-based milk
• 4 6-inch whole wheat flour tortillas
• Extra-virgin olive oil spray (optional, <a href="#h-tips">learn more</a>)
• 2 teaspoons extra-virgin oil oil (optional, <a href="#h-tips">learn more</a>)
• 1 cup chopped onion
• 3 cloves garlic, minced
• 4 cups cooked brown lentils
• 1 8-oz. can no-salt-added tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon smoked paprika
• ⅛ to ¼ teaspoon cayenne pepper
• 3 cups shredded romaine lettuce or spinach
• 1½ cups chopped tomatoes
• 1½ cups shredded jicama
• 1 cup fresh cilantro leaves
• 1 small avocado, peeled, seeded, and sliced