Description
The Tempeh Taco Salad is a vibrant, plant-based version of the traditional taco salad. Typically, taco salads are made with ground meat (usually beef or chicken), but this recipe replaces that with tempeh, a fermented soybean product that is rich in protein and fiber. The tempeh is seasoned with chili powder, cumin, and smoked paprika, giving it a bold, taco-like flavor. This plant-based alternative is perfect for anyone looking to enjoy a healthy, hearty meal while keeping it meat-free.
Ingredients
For the Seasoned Tempeh:
- 8 oz tempeh, crumbled or diced
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/4 cup vegetable broth or water
- 1 tablespoon lime juice
For the Salad:
- 6 cups mixed greens (romaine, spinach, or spring mix)
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), diced
- 1/2 red onion, thinly sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 avocado, diced
- 1/2 cup shredded cheese (optional – use vegan if desired)
- 1/4 cup fresh cilantro, chopped
For the Lime-Cilantro Dressing:
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
For Serving:
- Tortilla chips or baked tortilla strips
- Lime wedges
- Hot sauce (optional)
- Sour cream or vegan alternative (optional)
Instructions
Preparing the Tempeh:
- Prep tempeh: Crumble tempeh into bite-sized pieces using your hands or a fork.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute.
- Add tempeh: Add crumbled tempeh to the skillet and cook for 5-6 minutes, stirring occasionally, until lightly browned.
- Season: Add all spices (chili powder through black pepper) and tomato paste. Stir to coat tempeh evenly.
- Add liquid: Pour in vegetable broth and lime juice. Cook for 3-4 minutes until liquid is absorbed and tempeh is well-seasoned.
- Taste and adjust: Season with additional salt, pepper, or spices as needed. Set aside to cool slightly.
Making the Dressing:
- Whisk together: In a small bowl, whisk together olive oil, lime juice, vinegar, honey, cilantro, garlic, and cumin.
- Season: Add salt and pepper to taste. Set aside.
Assembling the Salad:
- Prepare vegetables: Wash and chop all vegetables. If using frozen corn, thaw and drain.
- Build the base: Divide mixed greens among 4 serving bowls or arrange on a large platter.
- Add toppings: Top with seasoned tempeh, tomatoes, bell pepper, red onion, corn, and black beans.
- Finish: Add diced avocado, cheese (if using), and fresh cilantro.
- Dress and serve: Drizzle with lime-cilantro dressing and serve with tortilla chips and lime wedges.
Notes
This protein-packed, plant-based taco salad is a bold and satisfying option for lunch or dinner. Customize it with your favorite toppings like avocado, corn, or a squeeze of lime. For extra crunch, toss in a handful of crushed tortilla chips just before serving!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 21g
- Cholesterol: None
Keywords: Tempeh Taco Salad