Foodie Friday: Seis de Mayo Mexican salad

I’m a day late for Cinco de Mayo celebrations but I couldn’t resist. Regular iRun reader, contributor to What’s Cookin’, iRunNation and running buddy extraordinaire Renee sent in this recipe and the story that goes with it:

Last week, Michael and I lost a 60 foot spruce tree in the windstorm – and by “lost”, I mean it was uprooted and fell over, and had to be gotten rid of.  It turns out disposing of a tree is a massive chore, and we spent the entire day on Sunday delimbing the tree and carting logs all over the yard.  After that hard work, we both craved a fresh and filling meal, and this is what we came up with!  Delicious.

Mexican-Inspired Salad

(serves 2)

1/2 block extra firm tofu, pressed

1/3 each, red, yellow, and orange peppers

6 cremini mushrooms

1 tomato

2 avocadoes

1/8 c shredded cheddar cheese

1 small head romaine lettuce

2 cloves garlic

1 lime

2 tsps olive oil

splash of water

1/4 cup chopped fresh cilantro

2 Tbsp taco seasoning (I used this mix: http://www.tastespotting.com/features/homemade-taco-seasoning)

salt and pepper

Prepare tofu:

1) Slice tofu in slices and place in shallow pan.

2) Mix 1 1/2 Tbsp taco seasoning with the juice of half a lime, a tsp olive oil, and a small splash of water and pour over tofu.  Rub paste intotofu slices.

3) After 30 minutes, turn tofu slices over and rub paste into second side.  Leave for another 30 minutes.  (Longer would probably be better.)

4) When ready to prepare salad, place tofu in frying pan on low heat and gently fry – about ten minutes each side.

Prepare guacamole (this makes more than enough for just this recipe):

1) Dice two avocadoes and half the tomato.  Mince garlic.
2) Combine avocadoes, tomato, garlic, juice of half a lime, cilantro and a pinch of salt, and, if your partner doesn’t hate onions, a small amount of chopped red onion.

3) Place cling film on guacamole so that it is contact with the guacamole (this slows down browning) and put in the fridge for at least 30 minutes to allow flavours to mingle.

Prepare veggies:

1) Combine 1 tsp oil and 1/2 Tbsp taco seasoning and brush over peppers and mushrooms.

2) Barbecue until lightly charred.

3) Cut into bite-sized pieces.

Assemble salad:

1) Toss shredded romaine with a small amount of lime juice and a very small amount of oil.

2) Top with chopped tomato, grilled veggies, tofu strips, shredded cheese, and garnish with a dollop of guacamole and more cilantro.  Eat outside if possible.

Suggested beverage pairing: I definitely wouldn’t recommend wine for this. I’m thinking some kind of lager, margaritas on ice or, failing all else, tequila.

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