Taco Salad Bar

A few weeks ago, in the wee hours of the morning, my friends and I went downtown to check out the new restaurant, Taco Rocket. When we got there, the line was long and the restaurant was filled with drunk pedestrians, so we decided to dip out and go to Taco Bell (which is always good). Ever since then, I’ve been craving taco dishes! Hard Tacos, Soft Tacos, Taco Salads, you name it, I want it.

Monday night, I decided to assemble a taco bar for Julia and me and it was a hit!

Taco Salad

Yields 4 servings


Tofu Taco Filling
1-15oz package extra firm tofu, drained, pressed, and crumbled
1/2 white onion, diced
3/4 cup water
1 Tablespoon Olive Oil
1-8oz can tomato paste
2 cloves garlic, minced
2 Tablespoons Soy Sauce
1/2 teaspoon cumin
1-1/2 teaspoon chili powder
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
lime from 1/2 a lime

Cooking TofuMexican Potatoes and Mushrooms
1 Tablespoon olive oil
1 large russet potato, thinly sliced
1 cup sliced mushrooms
lime juice from 1/2 a lime
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 cup water
salt and pepper, to taste

Cilantro-Lime Dressing
3/4 cup plain yogurt (soy yogurt for my vegan friends!)
1 Tablespoon olive oil
1 cup cilantro leaves
juice from 1/2 a lime

Tortilla chips, hard taco shells, or soft taco shells
Taco toppings (I used bell peppers and hot sauce)


Tofu Taco Filling

In a small mixing bowl, whisk together water, tomato paste, soy sauce, spices, and lime juice. Set aside.

Heat oil in a large skillet over medium-high heat. Add tofu crumbles and onion and saute until the tofu begins to brown. Reduce heat to medium.

Add tomato paste mixture to the pan and saute until tofu has absorbed the majority of the liquid.

Reduce heat to low and allow to sit while you prepare the rest of the dishes. This will allow the spices to simmer and be more flavorful.

Mexican Potatoes and Mushrooms

In another large saucepan, heat oil over medium-high heat. Add potatoes and cook until tender (10-15 minutes), stirring continuously. Add a little water if pan begins to dry out.

After potatoes are tender, add mushrooms and saute until liquid is released from the mushrooms. Add spices and mix thoroughly.

Reduce heat to medium. Add water and allow to thicken. When most of the liquid is evaporated, remove from heat and stir in lime juice.

Taco BarCilantro Lime Dressing

In a food processor, blend together yogurt, oil, lime juice, and cilantro until all ingredients are mixed throughout.

Dressing should be thin.


Spread tofu filling, potatoes, mushrooms, and toppings (if using) onto a taco shell or tortilla chips. Top with cold dressing and other toppings.


This recipe really made me stand back and admire my own cooking skills! After looking for some inspiration online and in some of my cookbooks, I got to work, making the recipe up as I went. With a well stocked pantry, this recipe is easy to cook up for a fun dinner!

Taco Salad

I was really impressed by the tofu. I usually don’t like tofu when I cook it, it’s too soft and watery or not flavorful. This time, the tofu really soaked up the flavors and was cooked just enough to resemble actual taco meat. Julia said she couldn’t even tell the filling as tofu!

If you’re looking to make this recipe vegan, just make sure you find vegan tortilla chips/taco shells and use plain soy yogurt for the dressing!

We’ve been eating like queens this week! I made tacos Monday and on Tuesday, I made Risotto for lunch and Julia made bean soup for dinner! So many leftovers.

What’s your favorite taco topping?


3 thoughts on “Taco Salad Bar

  1. Pingback: Sunday Funday | The Hearty Herbivore

  2. Pingback: Taco Night Casserole, $3.76 « Frugal Hausfrau's Blog

  3. Pingback: Sunday Funday | The Hearty Herbivore

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