16 Vegan Makeovers on Your Favorite Summer Recipes

Created by Daily Burn trainer, Nora Minno

Serving Size: 2

"While a year-round favorite for many, summer-ripe veggies can add a burst of flavor to any taco dish," says Minno. "There's really no wrong way to do tacos, so I always like to get creative with my ingredients and flavors. One of my favorite ways to do tacos is in a salad and this vegan dish is a great alternative to heavy traditional tacos. You can pack in loads of nutrients with a variety of veggies and get creative with your protein choices. This dish uses a medley of veggies and black beans and tofu as the main sources of protein."

● 7 oz tofu, drained and cubed

● 1 tsp paprika

● 1/2 tsp cayenne pepper

● 1/2 tsp chipotle powder

● 1/2 tsp olive oil

● 2 cups shredded romaine lettuce

● 1/2 cup black beans, drained and rinsed

● 1/2 bell pepper (any color) diced

● 1/2 cups cherry tomatoes, sliced

● 1/4 cups red onion, diced

● 1/4 avocado, cubed

● 1/4 cups corn, drained and rinsed

● 2 tbsp olive oil

● 1 tbsp lime juice

● 1 tbsp white wine vinegar

● 1 tsp chipotle powder

● 1 tsp ground black pepper

● 1 tsp garlic powder

In a small bowl, combine paprika, cayenne pepper, and chipotle powder. Toss in tofu to coat evenly. *Note: Be sure the tofu is thoroughly drained prior. In a small pan, heat olive oil over medium heat. Add tofu to pan and sear on each side until slightly crispy. Meanwhile, assemble other elements of the salad in a bowl or on a plate as you please. Top with tofu once seared.

To make the dressing, whisk together olive oil, lime juice, white wine vinegar, chipotle powder, black pepper, and garlic powder. You can add salt to taste if desired. Drizzle over salad.

Image courtesy of Nora Minno