Layered Vegan Taco Salad

0 Heat a large cast iron skillet over medium heat and add a splash of water or cooking oil to coat. Add in the onion and saute for 3-4 minutes until tender. Add in the tomato paste and taco seasoning and stir for 30 more seconds, deglazing with a splash of water if needed. Pour in the TVP, vegetable broth and coconut aminos. Stir to combine and simmer for 3-4 minutes until liquid is absorbed and TVP is tender and meat-like. Season with salt and pepper and hot sauce if desired. Set aside to cool.
1 Meanwhile, Add the yogurt, salsa, lime juice and hot sauce to a jar and whisk to combine.
2 Begin layering your salad by carefully pouring the dressing into the bottom of your canister. Next, layer the beans, the taco meat, corn, avocado, tomatoes, olives, cabbage, lettuce and green onions. Store in the fridge for up to 48 hours before serving.
3 When you're ready to serve, remove the lid, and flip upside down over a large serving bowl. Sprinkle with tortilla chips if desired!