Corn & Tofu Taco Salad Bowl ~ Vegan

Today I thought I would do something a little different. Instead of a traditional recipe, because you can add whatever you want to your favorite vegan taco salad, I just want to talk about what I did and how I did it.

I’ve made no secret about how much I love tacos, or taco salads and even taco bowls, so feel free to use any of those for inspiration.

I made corn, mushroom and mince taco salad inside a tortilla salad bowl. Let’s start there.

Before we get into the nitty gritty of what makes a good vegan taco salad bowl, let’s talk about what you can put in your salad bowl.

Things that go into a vegan taco salad:

Salsa
Guacamole
Lettuce
Corn
Rice
Olives
Jalapenos
Beans or Tofu or Meat alternatives
Zucchini
Vegan sour cream or Veggiegurt

The first thing I needed to do was preheat the oven. I started at 200C because I wanted the edges all crispy, like the kind you get at Taco Bell or your favorite local Mexican restaurant. I added coconut oil into a medium-large pot and put the large tortilla shell in there, hoping it would cook just like that.

It did. Mostly.

One side fell a little and I’m pretty sure it’s because the oven wasn’t quite hot enough.

So, I flipped the pot upside down and draped the tortilla shell over the bottom to finish it off. It worked like a charm.

For the second shell, I cranked the oven up to 225C and cooked it on the greased bottom of the pot. It wasn’t as bowl-like as I would have liked but it did get the job done.

I did manage to get nice little crinkles and creases, which I really liked and yeah, I’m kind of impressed by it! Next time I’ll try it inside the pot but maybe I will preheat the oven with the pot in it and use a higher temperature.

What about you guys, do you have any tips or tricks to make a delicious vegan taco salad at home?

Assemble everything, starting with salad or rice on the bottom, and pile it as high as you can or as high as you want.

Enjoy!