The Dish
Enjoy a plant-based lunch that does not sacrifice flavor. The tofu is seasoned and sauteed with our homemade southwest seasoning blend. The seasoning blend is a combination of cumin, paprika, garlic powder, onion powder, chili powder, and oregano — a perfect mixture of flavors for this tasty salad. Another homemade component — our yogurt ranch dressing — harmoniously brings the remaining ingredients (chopped romaine lettuce, kidney beans, pico de gallo, corn kernels, and quinoa) together, cooling off the southwest tofu and dressing the vegetables. This ranch dressing is made by combining low fat Greek yogurt with pickle juice, Dijon, garlic powder, onion powder, chives, and parsley. Very, very delicious.
Hacking This Recipe
If you haven’t noticed, we’re big fans of meal prepping. This recipe uses three make-ahead components; the pico de gallo, southwest seasoning and yogurt ranch dressing. The pico de gallo will keep, refrigerated, for 3-4 days. The southwest seasoning mix will keep for a week or two, at room temperature, if properly sealed in an airtight container. The dressing can be made 4-5 days in advance, as long as it is nicely sealed and stored in the refrigerator. Of course, you can use your favorite store-bought products instead of making these components from scratch.