It’s Taco Tuesday around here again! Tonight, I used the remaining taco salad shells from last week while cooking up some tofu scramble – normally reserved for weekend brunch – to serve as the salad’s anchor. Then I topped each bowl with plenty of lettuce, tomato wedges, sliced black olive, vegan pepperjack cheese, sour cream, and salsa, and we sat down to eat.
It’s amazing how quickly this meal comes together! From beginning to end, the cooking time took less than 20 minutes, and we had a hearty, healthy, flavorful meal to show for it by dinnertime! LeeLee and I chowed down with gusto, mowing down our crispy bowls in no time flat and then adding a few tortilla chips to sop up the rest of the scramble (and its allies). We left not a molecule on either plate and aren’t a bit ashamed!
We’ve been at the beach for a few days, enjoying our annual summer vacation, and it’s definitely time to get back into good dietary order. This taco salad was just the ticket we needed to get back on the on-ramp to good health!
:)