Taco Salad for Cinco de Mayo

Happy Cinco de Mayo Amigos!

Taco Salad

Ingredients:
organic spinach (chopped)
organic tomatoes  (diced)
organic forbidden (black) rice mixed with organic basmati white rice
avocado (diced)
ground organic walnut and organic sprouted firm tofu mix
*Artisana organic raw virgin coconut oil
taco seasoning**
organic blue corn tortilla chips
organic white corn tortilla chips
salsa 

*Slice 7 oz tofu block into 4 even slices, coat with coconut oil, and bake in oven on 375° for 20-30 minutes, flipping each piece at the 1/2 way point. Grind walnuts in food processor (but not too much) and add to a skillet.  Add tofu, 2 T coconut oil, and taco seasoning to the same skillet and cook on medium heat.  Mash up tofu and mix well. Cook until desired consistency.

**Homemade taco seasoning mix: 1/4 T chili powder, 1 T cumin, 1/4 T paprika, 1/2 t mineral salt, 1/4 t garlic powder, 1/4 t oregano, 1/4 t black pepper  (T=tablespoon,  t=teaspoon)
Note: Feel free to add more or less spice!

Directions: Grab a bowl and create your festive taco salad with the above ingredients or add some of your own ingredients to customize it. Enjoy!