1 1/2 Large heads of Organic Romaine lettuce washed and finely chopped

10 organic cherry tomatoes

1 1/2 avocado chopped

2 thin slices of red onion minced

1/4 cup cilantro chopped

3/4 cup frozen organic corn

3/4 to 1 cup organic black beans drained and rinsed ( I used leftovers from the ones I made from scratch for dinner earlier this week)

1 package The Bridge Tofu or other organic firm tofu 

Organic good quality BBQ sauce

Cashew Sour Cream ( I make mine without the salt)

Roasted Brussels Sprouts

8 Warm Organic Corn Tortillas

Preheat the oven to 425° on the Roast Setting. Cut the brussels in half and lightly rub in avocado oil. Lightly salt with Celtic Sea Salt. Once the oven is 425° roast the brussels for 10 minutes. When the timer goes off, mix the brussels a bit and cook for 7 more minutes or until lightly browned. 

Meanwhile, heat a cast iron skillet to medium high heat. I rub a little avocado oil over the pan. Slice the tofu into 3 or 4 one inch slabs. Cook approximately 2-3 minutes each side until the outside is a little browned and the inside is warm. Pour a 1/4 cup of the BBQ in a bowl. Once the tofu is cooked add to the bowl of BBQ, mix and set aside. 

Cook the frozen corn on the cast skillet until they begin to caramelize, approx 5 minutes. Set aside.

Arrange all of the  ingredients in a salad bowl. Use more BBQ as a light dressing. Add the sour cream on top. Serve the brussels on the side with the tortillas. Serves 4