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Tempeh Taco Salad (vegan)

Introducing the Easy Tempeh Taco Salad with a delightful twist! This vibrant and satisfying salad combines crumbled tempeh seasoned with aromatic spices, mixed salad greens, juicy cherry tomatoes, protein-rich black beans, diced red onion, and fresh cilantro. Tossed in a zesty lime dressing, every bite bursts with flavor and a delightful crunch from sunflower seeds. Packed with plant-based protein and a medley of nutritious ingredients, this taco salad is not only delicious but also a wholesome meal. Enjoy the fusion of Mexican-inspired flavors and refreshing textures in this easy-to-make salad that will leave you craving more.



Vibe: A beautiful song by Natalia Lafourcade to pair with the vegan tempeh tacos is "Tú Sí Sabes Quererme." This enchanting track showcases Natalia Lafourcade's captivating voice and combines elements of traditional Mexican music with modern sounds. The uplifting and romantic lyrics, accompanied by a delightful melody, create a joyful and heartfelt atmosphere that enhances the dining experience. As you enjoy the flavorful vegan tempeh tacos, let "Tú Sí Sabes Quererme" transport you to the vibrant and musical world of Natalia Lafourcade, adding an extra touch of Mexican charm to your meal.


Booze: The cocktails below offer a range of flavors, from tangy and zesty to refreshing and fruity, that beautifully complement the flavors of the vegan tempeh tacos. Cheers to a delightful culinary experience!

  • Paloma

  • Cucumber Jalapeño Margarita

  • Mango Mojito

 

Ingredients:

  • 8 ounces tempeh, crumbled

  • 2 tablespoons olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 tablespoon chili powder

  • 1 teaspoon cumin

  • 1/2 teaspoon paprika

  • 1/2 teaspoon oregano

  • 1/4 teaspoon cayenne pepper (optional, for heat)

  • Salt and pepper, to taste

  • 4 cups mixed salad greens

  • 1 cup cherry tomatoes, halved

  • 1/4 cup sunflower seeds

  • 1/2 cup black beans, drained and rinsed

  • 1/4 cup diced red onion

  • 1/4 cup chopped fresh cilantro

  • shredded vegan cheese (optional)

  • Lime wedges, for serving

For the Dressing:

  • 1/4 cup lime juice

  • 2 tablespoons olive oil

  • 1 tablespoon maple syrup or agave nectar

  • 1 teaspoon Dijon mustard

  • Salt and pepper, to taste

Directions:

  1. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until translucent and fragrant.

  2. Add crumbled tempeh to the skillet and cook for about 5 minutes, stirring occasionally, until slightly browned.

  3. In a small bowl, mix together chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and pepper. Sprinkle the spice mixture over the tempeh and stir to coat evenly.

  4. Cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat and set aside.

  5. In a large salad bowl, combine mixed salad greens, cherry tomatoes, sunflower seeds, black beans, diced red onion, and chopped cilantro.

  6. In a separate small bowl, whisk together lime juice, olive oil, maple syrup or agave nectar, Dijon mustard, salt, and pepper to make the dressing.

  7. Pour the dressing over the salad and toss gently to coat.

  8. Add the cooked tempeh to the salad and toss again to distribute the flavors.

  9. Serve the Easy Tempeh Taco Salad in individual bowls or plates, garnishing with lime wedges on the side.

  10. Enjoy this refreshing and flavorful taco salad, packed with plant-based protein and a medley of vibrant ingredients, including sunflower seeds for a delightful crunch.


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