Vegetarian taco salad with tofu mince

Ingredients for 8 servings:

• 1 head of iceberg lettuce
• 4 tomatoes
• 200 g tofu mince, e.g. Rügenwalder Mühle
• 200 g tofu, natural
• 2 tbsp oil
• 250 g tomatoes, pureed
• ½ tube(s) tomato paste
• 100 ml water
• 1 packet of taco seasoning e.g. B. by Don Enrico
• 300 ml salsa
• 1 can of corn
• 1 can kidney beans
• 400 g dip (Salatkönig potato cream)
• 200 g grated cheese, e.g. Gouda
• salt and pepper
• Sugar
• 1 bag of tortilla chips

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Chop the iceberg lettuce and tomatoes into small pieces. First, add the iceberg lettuce and then the tomatoes to a salad bowl. For the tofu mixture: Crumble the tofu into a pan and mix with the tofu mixture. Briefly fry everything in a little oil. Then mix the passata with the taco seasoning, add it, and let it thicken, then simmer. Stir frequently. Then add the tomato paste and continue simmering. If necessary, thin the sauce a little with water. Then season the mixture with salt, pepper, and sugar. Once the sauce has cooled, pour it over the tomatoes. Spread all the other ingredients one after the other over the tofu mixture. Drain the corn and beans beforehand. Just before serving, add the tortilla chips to the salad to prevent them from getting soggy.