Preparation Time: 5minutes Cooking Time: 10minutes
2 tbsp Tex-Mex seasoning
1 small iceberg lettuce, chopped
2 large tomatoes, deseeded and chopped
2 avocados, halved, pitted, and chopped
1 green bell pepper, deseeded and thinly sliced
1 yellow onion, thinly sliced
4 tbsp fresh cilantro leaves
½ cup shredded dairy- free parmesan cheese blend 1 cup plain unsweetened yogurt
Heat the olive oil in a medium skillet over medium heat, season the tofu with salt, black pepper, and Tex-Mex seasoning. Fry in the oil on both sides until golden and cooked, 5 to 10 minutes. Transfer to a plate.
Divide the lettuce into 4 serving bowls, share the tofu on top, and add the tomatoes, avocados, bell pepper, onion, cilantro, and cheese. Top with dollops of plain yogurt and serve immediately with low carb tortillas.
Calories:263, Total Fat:26.4g, Saturated Fat:8.8g, Total Carbs:4g, Dietary Fiber:1g, Sugar:3g, Protein:4g, Sodium:826mg