This Taco Salad with Tofu Chorizo is hearty, delicious, and super easy to throw together. The highlights of this salad include vegan shredded cheese, a base of crispy romaine, and flavorful tofu chorizo. Perfect addition to your weekly meal prep!

Taco Salad with Tofu Chorizo [Vegan]

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For the Salad:

  • 1/4 cup brown or cauliflower rice
  • 1/2 green bell pepper
  • 1/2 orange bell pepper
  • 1/4 cup corn
  • 1/4 cup black beans
  • 1 corn tortilla cut into thin strips
  • 1 head romaine lettuce cut into shreds
  • 1/2 lime
  • 1 tablespoon fresh cilantro
  • 1/4 jalapeño pepper optional
  • 2 tablespoons shredded vegan cheese

For the Tofu Chorizo:

  • 1/4 block super firm tofu
  • 3/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 tablespoon avocado oil

For the Dressing:

  • 1 tablespoon vegan mayonnaise - can sub for cashew cream
  • 1/2 teaspoon chipotle powder
  • 1 tablespoon lime juice
  • 1-3 tablespoon filtered water adjust depending on how thick you want your dressing


  1. Cook brown rice.
  2. Drain and rinse the black beans and corn then chop the bell peppers.
  3. Spray a pan with oil spray (I used avocado) and sauté the bell peppers. Set aside.
  4. Use a fork to crumble the tofu. add to a small bowl and toss with seasoning. Sauté in the avocado oil until crispy then set aside.
  5. Cut the corn tortilla into strips and place in your air fryer or oven at 400°F and bake until crispy, about 10-15 minutes.
  6. Serve in strips or crumble them with your hand.
  7. Arrange ingredients in a bowl. top with the dressing, 1/2 a lime, and sea salt.


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