Mexican salad with crunchy TVP topping

Ingredients

Block #1

  • 1 bag (100 g) of Les Brutes Mexican-style TVP
  • 30 ml (2 tablespoons) maple syrup
  • 15 ml (1 tablespoon) water
  • 15 ml (1 tablespoon) olive oil

Block #2

  • 1 large pepper of your choice, diced
  • 375 ml (1 ½ cups) frozen corn, thawed
  • 60 ml (1/4 cup) red onion, chopped
  • 375 ml (1 ½ cups) cherry tomatoes, halved
  • 375 ml (1 ½ cups) cucumber, cut into half-moons
  • 1 can (200 ml) sliced black olives, drained
  • 1 can 540 ml (19 oz) kidney beans, rinsed and drained
  • 125 ml (1/2 cup) fresh coriander, stems and leaves, chopped

Block #3

  • Juice and zest of 1 lime
  • 30 ml (2 tbsp.) each of olive oil and canola oil
  • 30 ml (2 tablespoons) honey
  • 2.5 ml (1/2 tsp.) ground cumin
  • 1 clove garlic, chopped
  • Salt and pepper, to taste

How to prepare

  1. In a bowl, combine the ingredients from Block #1, except for the olive oil.
  2. In a skillet over medium-high heat, heat the oil and sauté the TVP for 3 minutes or until golden brown. Pour onto a plate and leave to cool.
  3. In a large bowl, combine all the ingredients from Block #2. Set aside.
  4. In a small airtight Mason jar, generously whisk together the ingredients from block #3. Pour over the salad and toss well.
  5. Just before serving, add the TVP to the salad and enjoy.

Storage

Cannot be frozen

Recipe and photo: Julie DesGroseilliers

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