Organic Tofu Chili Bean Salad w/
Tomatoes, Onions, Cilantro, Sunflower Sprouts & Corn Chips
Time: 10 Minute
Yield: 4 Large Salads
(13 Item Recipe)
Naturally Vegan & Vegetarian
1 Package Firm Tofu, crumbled
1 Cup Organic Vegetarian Black Refried Beans, no salt added
1 Cup Organic Kidney Beans, drained
1/2 Teaspoon Organic Chili Powder
1 Teaspoon Organic Cumin Powder
2 Cups Organic Corn Chips
1/2 Cup Organic Sunflower Sprouts
2 Cups Organic Mixed Greens
1/4 Cup Organic Onions, diced
4 Teaspoons Organic Cilantro, chopped fine
1/2 Organic Tomato, diced
Sea Salt & Freshly Ground Pepper to taste
Preheat large skillet on medium high heat. Once hot add oil. Proceed with crumbled tofu, kidney beans, chili powder, cumin, sea salt and pepper. Once warmed and mixed thoroughly remove from heat and cool. Warm black refried beans, set aside to cool.
In a large plate take 1/2 cup of tofu chili mixture in center of plate, top with refried black beans. Then on both sides add organic mixed greens. Top with Sunflower Sprouts, onions, corn chips, tomato, and cilantro.
Serve and Enjoy!