Try this easy and healthy Vegan Tempeh Taco Salad recipe, packed with high-protein tempeh and flavorful Mexican spices.
- Cut the tempeh into bite-sized pieces.
- Heat a drizzle of olive oil in a medium saucepan over medium heat. Once the oil shimmers, add the tempeh and cook until it turns golden brown, which takes about 6-8 minutes.
- Add soy sauce, garlic powder, chili powder, and cumin to the saucepan. Stir well to coat the tempeh with the seasonings and cook for an additional 5 minutes until the tempeh is nicely browned. Remove the pan from the heat.
- To make the avocado dressing, blend avocado, lime juice, olive oil, salt, and pepper in a blender until you achieve a smooth consistency. Gradually add water, one tablespoon at a time, until the dressing reaches your desired thickness.
- In a large bowl, combine lettuce, tomatoes, black beans, corn, cilantro, red onion, and the cooked tempeh. Pour the avocado dressing over the salad ingredients.
- Enjoy your flavorful and nutritious tempeh salad!
This Vegan Tempeh Taco Salad recipe is a simple and easy-to-make dish that is perfect for a light and healthy dinner or lunch.
It is dairy-free, gluten-free, and vegan, making it suitable for those with dietary restrictions.
Packed with high-protein tempeh and loaded with fiber, this salad is not only delicious but also nutritious.
With a cooking time of under 30 minutes, it is a quick and convenient option for weeknight meals.
The recipe incorporates Mexican flavors and is ideal for the summer season.
To make this dish, you'll need basic kitchen appliances such as a blender, cast iron pan, and stove top.
Equipments required include Pyrex, sauce pan, spatula, tongs, wooden spoon, chef's knife, cutting board, liquid measuring cup, dry measuring cups, measuring spoons, and a mixing bowl.
Whether you're meal prepping or pan-frying, this Vegan Tempeh Taco Salad is a delightful addition to your meal repertoire.
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