Vegan taco salad

Ingredients for 6 servings:

• 1 can of corn, approx. 330 g
• 1 can kidney beans, approx. 400 g
• 400g tofu
• 200 g dip (salsa dip)
• 100 g lettuce
• 1 bag of tacos
• 1 lime(s) or lemon
• 200 g cashew nuts
• salt and pepper
• Paprika powder, sweet
• Paprika powder, hot
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

First, soak the cashews in hot water, preferably in a tall container. Squeeze the tofu with your hands to release any excess liquid. Meanwhile, heat a little oil in a pan, crumble the tofu with your hands, and add it to the pan. Mix with plenty of salt, pepper, and paprika. I like to use smoked salt and a barbecue seasoning mix instead of paprika. You may need to add more oil later. Tear the lettuce into small pieces and then wash it. Alternatively, buy a ready-made salad mix, wash it, and let it drain. Turn the tofu over occasionally. Squeeze the lemon or lime and drain the corn and kidney beans. Then drain enough water from the cashews to ensure there is an equal amount of water and nuts in the container. Season with plenty of pepper, add the lime or lemon juice, and blend everything until creamy. Season to taste. Once the tofu is browned on all sides, taste and adjust seasoning if necessary. Use a large bowl to layer the tofu. First, add half of all the ingredients to the bowl: lettuce, tofu, salsa, kidney beans, corn, cashew cream, and tacos. Repeat with the remaining ingredients.