Recipe

Tempeh Taco Salad with Creamy Avocado Dressing

Servings:
4
Total Time:
0
hr
25
min
Jump to RecipeBowl of salad next to dressing and chips.

This tempeh taco salad recipe is loaded with veggies, a creamy avocado dressing, and protein packed tempeh. You easily can adjust the seasoning and topping to your liking.

Tempeh Taco Salad Ingredients

This tempeh salad bowl is a great option for a weeknight dinner. These are all of the salad ingredients and substitutions you might need.

  • Tempeh: Tempeh is a great plant-based protein. It is a fermented soy bean that comes in a large block. You can easily break it up to make the perfect vegan taco meat.
  • Seasonings: This recipe using a homemade taco seasoning blend with cumin, chili powder, garlic powder, and salt. You can easily add or remove the spices as you need. You can even add in some cayenne pepper, smoked paprika, or chipotle powder if you want to add in some extra spice.
  • Black Beans: To add extra protein and texture I add black beans, you could also add pinto beans to this recipe.
  • Lettuce: The base of this salad is romaine lettuce but you can really use any type of lettuce you have.
  • Cheddar Cheese: Cheese is always one of my favorite toppings. Use shredded cheddar cheese or any type of shredded cheese to add on top.
  • Tomato: You can use a regular tomato chopped or half some cherry tomatoes.
  • Red Onion: You can use red onion or substitute with green onion. If you are sensitive to onion use less or just remove it.
  • Salsa: Salsa is a great addition to add to the salad, It works almost as a dressing. You can also use your salsa choice to us the spice level of the salad.
  • Tortilla Chips: Crumble some chips on top to give the salad a nice crunch. This isn't needed but its a great addition.
  • Avocado Dressing: This creamy avocado, lime, and cilantro dressing is really what makes this salad. You can also use a store bought dressing if you prefer.

How to make tempeh crumbles?

To make tempeh crumbles start by breaking up the tempeh using a knife, grate on a large box grater, or pulse in a food processor. Then add them to a skillet with water and seasoning. It takes about 7-10 minutes for it to start browning. Mix a couple of times throughout the cooking process to get all the sides golden brown. You can also add a little bit of olive oil to help it brown but it's not necessary.

These tempeh crumbles are a great recipe to have. You can use this ground meat alternative to make easy vegan tacos or grain bowls.

Plate of tempeh crumbles.

What type of tempeh do I use?

When looking for tempeh you might see different flavor options. To make this tempeh taco meat I just use the original plain tempeh or the three grain tempeh. If you use a flavored variety you probably don’t want to add any extra seasoning.

Can I make this vegan?

Yes! To make this a vegan taco salad, skip the cheddar cheese, use a vegan shreds, or add in some nutritional yeast instead of the cheese. Also, use vegan sour cream in the dressing or replace it with extra avocado and water. The extra avocado will give that creaminess you are missing from the sour cream.

Taco salad ingredients.

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Taco salad next to avocado dressing.

Tempeh Taco Salad with Creamy Avocado Dressing

5 stars4 stars
(
1
)
Servings:
4
Prep Time:
15
min
Cook Time:
0
hr
10
min
Total Time:
0
hr
25
min

Ingredients

Tempeh Crumbles

  • 1 - 8oz package of tempeh
  • 1 cup water
  • 1 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 can (14oz) black beans, drained and rinsed

Salad

  • 6 cup romaine lettuce
  • 1 cup (40g) shredded cheddar cheese
  • 1 cup chopped tomato
  • 2 tbsp diced red onion, optional
  • 1/4 cup salsa, optional
  • 1 cup tortilla chips, crushed

Avocado Dressing

  • 1 avocado
  • 1/2 cup sour cream
  • 1/2 tsp salt
  • Juice from 1/2 lime, about 1 tbsp
  • 1/2 cup cilantro
  • 1/4 cup water

Directions

  1. Chop up tempeh into small pieces. You can do this with a knife, a box grater, or food processor.
  2. Add tempeh, water, tomato paste and spices to a skillet over medium heat. Cook until tempeh starts to brown and the water cooks out, about 7-10 minutes. Add in black beans and cook for an additional 1 minutes to heat through.
  3. Make the dressing. Add all ingredients to a food processor or add in to a bowl and whisk together. Taste and adjust as needed, add more salt or lime juice for you preference. Place the dressing in a small bowl or jar and set aside.
  4. Assemble the salad. Add lettuce, cheese, tomatoes, onion, and salsa to a large bowl. Add half of the dressing to start, toss and add more dressing as needed. Top with the tempeh mixture and tortilla chips.

Notes

Products Used

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