Turn this into a salad! (Photo of my enchiladas featured in NYT)
Yep it’s Monday again, and yes I get it; Sometimes you are too busy, or too lazy, or just too darn tired to try anything new! Well have no fear, the recipe remix is here!
First let’s talk about the week shall we?! I am barreling down on another birthday on the 7th of September (Yes, I will be posting a wish list), and it seems like things always get real crazy for me just before the anniversary of my first breath. I mean, like the Joker in Batman crazy.
I have been proposed to this week. Yes, as in marriage. (I’m still thinking on it…taking applications…) I also got into a huge blow-the-wall-out argument with not one but two people very close to me, and was put face-to-face with some of my most buried fears–which I am still not ready to share with you here.
Needless to say I have been pre-occupied and–like most people–when I feel like shit, I eat. But, seeing as though I have to keep my school-boyish good looks about me, I decided that instead of a marathon of chili burgers and fries, I would run 5 miles and have a light summery meal. Take that, stress!
I made some of my enchiladas a few days ago, and had some of the tofu and sauce left over, so I deconstructed the whole thing and came up with this week’s summer salad.
Enchilada Salad
Serves 2
½ cup tofu from Ayinde’s enchiladas
¼ cup Ayinde’s enchilada sauce
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 tablespoons chopped red onions
2 tablespoon chopped red peppers
¼ cup cherry tomatoes sliced
¼ cup vegan cheese shreds
2 cups packed baby salad greens or shredded lettuce
1 handful of corn chips, smashed
Step one
Combine sauce with oil and vinegar in a small bowl.
Step two
In a large bowl, toss salad greens with dressing and transfer to serving bowl. Top with peppers, onions, tomatoes, tofu, cheese and smashed corn chips.
