Taco Salad

Rinse and dry all produce. Chop the lettuce, tomatoes and cilantro. Peel and chop the onion. Drain and rinse the black beans. Drain the tofu.

Making the sauce. Zest the lime and squeeze the juice into a blender. Add the tofu, brown sugar, garlic, and 1 teaspoon of salt. Add 3/4 of chipotle powder, use remaining chipotle powder to make tortilla chips. Blend until totally smooth. Set aside.

Preheat oven to 400F. Spray a large baking sheet or lightly brush with oil. Cut the tortillas into quarters, making a total of 32 tortilla chips. Spray or lightly brush the tortillas with 2 teaspoons of olive oil, and sprinkle evenly with remaining chipotle powder and salt to taste. Bake until crisp and lightly browned, about 5-10 minutes. Remove and set aside.

In a large bowl, combine the lettuce, black beans, tomatoes, cabbage, cilantro and onion. Surround with the chips, and drizzle the chipotle lime sauce throughout. Serve immediately.