Fire in the Bowl Salad

Homemade goodness by me!

Sweet onion, sweet peppers, tomatoes, dinosaur kale, mixed greens, half an avocado, one jalapeño some cayenne pepper, and lime juice. Tossed together and set for 30 minutes. Bake extra firm tofu seasoned with BBQ spices on a foil lined cookie sheet at 425 until crisp (about 30 minutes, you want the edges to be crunchy) peel the pieces off the foil and  toss in a Baggie with 2 tbsp BBQ sauce and 2 tbsp hot salsa! I baked the whole wheat tortilla (bowls) on the bottom side of a muffin pan at 400 degrees, just until the form hold shape and starts to brown around the edges, but you can put it in a regular bowl.  This recipe serves 2 to 3 people, but can be doubled or tripled to take to a picnic.

4 thoughts on “Fire in the Bowl Salad”

    1. The green salad part of this is just whatever greens you may have on hand approximately 2 cups per serving. I had some onion and pepper leftover from the day before that I tossed in. I used the juice of one lime and a few dashes of cayenne, as we like spicy! it was one package of tofu to make the ribz. There were leftover ribz.

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