Southwestern Crispy Rice Salad
By: Recipe and Photo Credit: Caitlin S. @frommybowl
Made With:
Recipe and Photo Credit: Caitlin Shoemaker @frommybowl
Recipe and Photo Credit: Caitlin Shoemaker @frommybowl
Key products
Instructions
- Preheat oven to 400°F. Line two medium baking sheets with parchment paper; set aside.
- For the Crispy Tofu, spread shredded tofu on one baking sheet. Drizzle with oil and sprinkle with Taco Seasoning Mix. Use clean hands to toss tofu, mixing well until well coated in Seasoning. Spread evenly across baking sheet and set aside.
- For the Crispy Rice, spread cooled rice on remaining baking sheet. Drizzle with avocado oil, sprinkle with Taco Seasoning, and top with Chili Crisp. Mix, using a fork to break up rice and incorporate Seasoning, stirring until evenly coated. Spread rice into a thin, even layer on baking sheet.
- Bake tofu and rice on top oven rack about 20 minutes. Remove rice from oven; use spatula to mix and flip rice. Return to oven. Bake 15 to 20 minutes longer or until rice and tofu are crispy. (Rice may cook faster than tofu, so check for doneness after 15 minutes.)
- Meanwhile, for the Vinaigrette, place avocado oil, lime juice, agave, jalapeño, and salt in blender container (preferable a small bullet blender). Process on high speed for 45 to 60 seconds, until dressing is smooth. Set aside.
- To assemble Salad, place cabbage in large bowl. Add crispy tofu and rice, beans, tomatoes, corn, bell pepper, and cilantro. Drizzle vinaigrette overtop and mix well until all ingredients are combined and coated with dressing. Sprinkle salad with diced avocado and drizzle with Cilantro Lime Cremosa.
- Divide between serving plates. Top with an extra drizzle of Cilantro Lime Cremosa Sauce and a spoonful of Chili Crisp. Serve immediately. Store any leftovers in an airtight container in the refrigerator up to 3 days.
