Tofu Taco Salad

Serves 4

Ingredients:

Kimchi Spice Tofu
1 pound extra-firm tofu, pressed and drained
1 tablespoon olive oil
3 tablespoons vegan kimchi juice
4 garlic cloves, minced
1 teaspoon Korean red pepper powder
1 tablespoon freshly squeezed lime juice
1 tablespoon pure maple syrup or agave nectar
Big pinch of salt

Spinach Salad
2 tablespoons brown rice vinegar
2 tablespoons olive oil
1 tablespoon pure maple syrup or agave nectar
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1 cup cooked black beans, drained
1 cup diced ripe tomatoes
2 cups shredded romaine lettuce
2 cups baby spinach leaves, washed and spun dry
2 large scallions, green part only, thinly sliced

To assemble
1 cup vegan cabbage kimchi, squeezed and roughly chopped
1 large ripe avocado, thinly sliced
1/2 cup thinly sliced radishes
4 cilantro sprigs
4 teaspoons black sesame seeds

Directions

1. If using tortilla bowls, prepare now (see below) and store in the oven (turn off the oven and open slightly to cool).
2. Prepare the kimchi tofu.  Dice the pressed tofu into 1/2-inch chunks.  Heat the olive oil over medium heat in a wok, add the tofu, and fry, stirring the tofu on occasion to evenly brown all the sides, 5 to 7 minutes.  Whisk together the kimchi juice, garlic, Korean pepper powder, lime juice, maple syrup, and salt.  Pour over the tofu and simmer, stirring occasionally, until the liquid has been absorbed.  Removed from the heat and cover to keep warm while preparing the rest of the salad.
3. Ready the salad!  In a cup, use a fork to whisk together the rice vinegar, olive oil, maple syrup, toasted sesame oil, and salt.  In a large mixing bowl, combine the black beans, diced tomatoes, romaine spinach, and scallions.  Pour the dressing over the salad and use salad tongs to toss everything together.
4. Assemble the salad!  Pile the dressed salad greens into the tortilla bowls, or if using tortilla chips, warm the chips slightly and pile into large serving bowls.  Divide the tofu among the bowls and arrange the kimchi, avocado, radish, and a cilantro sprig on top of each bowl.  Sprinkle each bowl with black sesame seeds.  Eat immediately, perhaps with an extra side of kimchi.

Taco Salad Tortilla Bowls
4 (10-inch) whole wheat or gluten-free flour tortillas
Olive oil cooking spray

1. Preheat the oven to 400F.  Arrange four 6-inch wide ovenproof bowls on a cookie sheet.  Warm the tortillas (either in a microwave, or a hot pan or directly on a gas burner, holding with metal tongs) until soft and floppy.  Press the tortillas into the bowls, crimping the sides to press into a bowl shape.  Spray the insides with a touch of oil.

2. Bake the bowls for 8 to 10 minutes, or until crisp and golden brown; watch carefully so as not to burn.  Remove from the oven and consume warm for the best flavor and texture.