1 large yellow or orange pepper, cut into large bite sizes
1 onion, cut into large bite sizes
16 oz. can pineapple chunks, reserve juice
3 green onions, chopped
2 garlic cloves, minced
1-2 tsp. crushed red pepper
1/2 c. sugar
1 c. water
Reserved pineapple juice
2 TBSP sweet red chili sauce
1/2 tsp. salt
4 TBSP cold water
3 TBSP cornstarch
Make Crispy Baked Tofu.
Slice peppers and onion into large bite size pieces.
Drain pineapple and reserve the juice.
Chop green onions.
Heat a saute pan over medium heat; then add peppers, onion (not the green onions) and pineapple. Cook over medium heat for a few minutes, or until onions start to soften. When done, transfer to a bowl.
In the saute pan you used for the veggies, heat over medium heat and then combine garlic, red pepper flakes, sugar, 1 c. water, sweet chili sauce, pineapple juice and salt. Bring to a boil, whisking constantly.
In a small bowl stir together the cold water and corn starch. When sauce comes to a boil, add the corn starch mixture to the sauce. Stir constantly until sauce thickens. Reduce heat to low.
Plate: add the rice, then add the tofu, and then top with the sauce and add the green onions.
Press the tofu: place a clean kitchen towel on the counter, slice the tofu in half, place another clean kitchen towel over the tofu, place a baking sheet on top of the towel, and add something heavy to the baking sheet. Let tofu press for 20-30 minutes.
Preheat the oven to 450.
After you press the tofu, cut into cubes and add cubes to a bowl.
Add the cornstarch, olive oil and soy sauce or salt to the tofu and gently stir to cover the tofu.
Take the baking sheet you used to press the tofu and line with foil; then spray with cooking spray. Add the tofu to the baking sheet and cook in the oven for 20- 30 minutes, or until desired crunchiness.
Heat the olive oil in a large skillet over medium high heat. Add the ground chicken and cook until browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add 1/2 cup of water and cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from the heat and stir in the cilantro.
To make the dressing. Combine all ingredients except the chives in a blender and pulse or food processor until mostly smooth. Stir in the chives. Dressing will keep for 1 week in the fridge.
In a large salad bowl, combine the greens, black beans, tomatoes, roasted corn, avocado, and mango. Top the salad with the taco meat and then drizzle with the dressing. Toss to combine and then top with tortilla chips. Enjoy!
Recipe adapted from the Half Baked Harvest Cookbook.
1 1/2 lbs. chicken breasts
1/3 c. BBQ sauce, store-bought or homemade
2 c. fresh grilled or frozen thawed corn
1 TBSP olive oil
1/2 c. cilantro, chopped
1 dash Chili powder
Salt and black pepper
3 heads romaine lettuce, shredded
1 can black beans, drained and rinsed
1 c. cherry tomatoes, halved
2 avocados, sliced
3 or 4 hard-boiled eggs sliced (optional)
Tortilla chip strips (optional)
Extra BBQ sauce (optional)
1 c. buttermilk
1/4 c. fresh cilantro
1 TBSP chopped fresh chives
Juice of 1 lime
Salt and black pepper
Heat a grill, grill pan, or skillet over medium-high heat. May also cook chicken in the oven at 450 degrees.
In a medium bowl, toss the chicken with the barbecue sauce to coat. Grill for about 5 minutes per side, until lightly charred and cooked through.
In a medium bowl, stir together the corn kernels, olive oil, cilantro, and a dash of chili powder. Season with salt and pepper.
In a large bowl, toss together the lettuce, black beans, and tomatoes. Top with the corn mixture, and sliced avocado. Finish the salad with the chicken, a drizzle of the avocado ranch (recipe below), and hard-boiled eggs and tortilla chip strips, if desired. Serve with the remaining ranch alongside plus extra BBQ sauce.
Avocado Ranch: In a blender or food processor, combine the buttermilk, avocado, cilantro, chives, and lime juice and puree until smooth. Taste and season with salt and pepper. Cover and refrigerate until ready to use. (The avocado ranch can be made up to 1 day in advance.)