Tijuana Salad


1 t. canola oil
1/4 c. shredded gluten
1/4 t. All-Purpose Veggie Salt
1 c. romaine lettuce (torn in pieces)
1 c. chili beans (do not drain)
1/4 c. sweet corn (fresh, frozen, or canned)
1/2 c. tomato (pieces)
1/4 c. olives (sliced)
1 T. chives (fresh)
garnish – Tofutti Sour Supreme
garnish – salsa


In medium-high skillet, fry canola oil, gluten, and seasoning until golden brown; set aside.
Spread lettuce on serving plate.
Cover lettuce with beans, leaving some lettuce showing all the way around.
Layer corn then tomatoes over top.
Place shredded gluten in middle of salad; sprinkle olives and chives on top.
Garnish with dollop of Tofutti Sour Supreme; serve with salsa on the side.

Yield: Six 1/2-cup servings plus 1/4 cup.

Nutritional Information:

Per serving: calories: 96; fat: 2.6 grams; saturated fat: 0 grams; sodium: 87 milligrams; carbohydrates: 11.5 grams; dietary fiber: 3.5 grams; protein: 8 grams.

The Micheff sisters

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