This wasn't a true taco salad, but rather just a salad in a baked corn tortilla...taco salad-style. I was thinking about having BBQ tofu on top of salad for a while now. It made a quick and satisfying mid-week dinner.
To make the corn tortilla bowls, I preheated the oven to 375 F, made 4, 1-inch perpendicular cuts at 12, 3, 6, and 9 o'clock around the tortillas, and then folded them into oven proof bowls. They bake off in about 8-10 minutes; as they cool, they harden and retain the bowl shape. For a bit of flavor, I brushed them with Bragg's Liquid Aminos and lime juice on one side before baking (bake them with the flavored side up). They're not perfect, but they do...and it's fun to eat a salad, bowl and all.
For the salad portion, I just threw together a mixed green salad with veggies on hand and topped it with some BBQ tofu and avocado.
Incidentally, the new tofu love of my life is sprouted tofu. Apparently, as with other sprouted legumes and grains, it has higher nutrition than unsprouted versions. I love it for its texture...very firm.
And one last thing: Hooray, it's Friday!