This Tempeh Taco Salad Recipe combines bold flavors, wholesome ingredients, and a creamy chipotle dressing for a meal that’s as satisfying as it is nutritious. Perfect for weeknight dinners or meal prep, this dish is packed with plant-based protein, healthy fats, and gut-friendly veggies.
Whether you’re a fan of tempeh recipes, taco bowls, or simply looking for a healthier alternative to traditional taco salads, this recipe has something for everyone. Let’s dive into this culinary genius of a salad that’s bursting with texture, flavor, and plenty of customizable options.
For all you Tempeh fans, check out my full collection of Tempeh recipes here.
Ingredients & Substitutions
Tempeh Taco “Meat”
- Tempeh: A fantastic plant-based protein, tempeh crumbles create a hearty texture for the taco meat. If unavailable, try swapping with tofu, TVP, or tempeh bacon for a smoky twist.
- Tomato Paste: Adds depth to the flavor. You can substitute with a little tomato sauce or even ketchup if needed.
- Soy Sauce: Enhances umami in the tempeh mixture. Use tamari for a gluten-free option or coconut aminos for a soy-free alternative.
- Taco Seasoning: The star of the flavor. Customize your spice level by adding extra chili powder or paprika.
- Extra Virgin Olive Oil: A healthy fat that helps achieve a golden brown sear. Swap with avocado oil or another neutral oil if preferred.
- Water: Helps create the perfect consistency for the tempeh taco meat.
Salad
- Cherry Tomatoes: Sweet and juicy, perfect for salads. Swap with grape tomatoes or diced regular tomatoes.
- Corn: Canned whole kernel corn adds a burst of sweetness. Fresh or frozen corn can work too.
- Black-Eyed Peas: A hearty addition to the salad. Pinto beans, black beans, or even chickpeas make excellent substitutes.
- Red Onion: Finely diced for a sharp flavor. Green onions or shallots can work in a pinch.
- Romaine Lettuce: Crisp and refreshing. Substitute with mixed greens, spinach, or even shredded red cabbage for added crunch.
Chipotle Dressing
- Tahini: Creates a creamy base for the dressing. Substitute with cashew butter or sunflower seed butter for a nut-free version.
- Chipotle Peppers in Adobo: Adds smoky heat. Adjust spice level by using fewer peppers or a little chili powder.
- Garlic: Fresh minced garlic brings bold flavor. Garlic powder can be used for convenience.
- Lime Juice: Brightens the dressing. Swap with lemon juice or apple cider vinegar.
- Maple Syrup: Balances the heat and acidity. Agave syrup or a pinch of brown sugar can be used instead.
- Chili Powder: Enhances the smoky spice. Add extra to adjust the spice level.
- Salt & Pepper: To taste, essential for seasoning.
- Water: Adjusts the dressing consistency; use less for a thicker salad dressing.
Helpful Tools
- Cheese Grater: For grating the tempeh into small pieces.
- Non-Stick Frying Pan: Ideal for cooking the tempeh mixture to a golden brown.
- Medium Saucepan: Useful for warming other salad ingredients if needed.
- Tall Jar: Perfect for blending the chipotle dressing.
- Immersion Blender or Food Processor: To achieve a smooth and creamy dressing.
- Large Bowl: For assembling the salad.
- Small Bowl: To prepare additional toppings or mix sauces.
- Baking Sheet: If adding roasted vegetables like sweet potatoes to the salad.
How to Make This Tempeh Taco Salad Vegan Recipe
Tempeh Taco “Meat”
- Grate the tempeh using a cheese grater, breaking any larger chunks into small pieces by hand.
- Heat a non-stick frying pan over medium heat with olive oil. Add the grated tempeh and cook until golden brown, about 3-4 minutes.
- Stir in water, taco seasoning, tomato paste, and soy sauce. Cook for around 5 minutes, reducing until you reach your desired consistency.
Chipotle Dressing
- In a tall jar, combine tahini, lime juice, garlic, chipotle peppers, chili powder, maple syrup, salt, and pepper.
- Blend with an immersion blender or food processor until smooth and creamy.
- Adjust the consistency by adding water one tablespoon at a time, creating a thicker or thinner dressing as desired.
Tempeh Taco Salad Bowl Assembly
- In a large bowl, layer romaine lettuce, black-eyed peas, corn, red onion, and cherry tomatoes.
- Add the cooked tempeh taco meat on top.
- Drizzle generously with the chipotle dressing and toss to combine.
- Add optional toppings like guacamole, sliced avocado, fresh cilantro, crumbled tortilla chips, or shredded vegan cheese for extra flavor. Enjoy!
Tips & Tricks
- Customize the Spice Level: Add more chipotle peppers or a little chili powder for extra heat.
- Meal Prep Friendly: Store components separately in airtight containers for easy assembly throughout the week.
- Versatile Base: Swap romaine lettuce for taco bowls, tortilla bowls, or a mix of red cabbage and greens.
- Extra Crunch: Include crumbled tortilla chips or roasted chickpeas for added texture.
- Make It Heartier: Add cooked rice, sweet potatoes, or pinto beans for a more filling meal.
- Leftovers: Store the dressing in the fridge for up to 5 days; it also pairs well with other tempeh recipes or roasted vegetables.
FAQs
Can I make this recipe gluten-free?
Yes, use tamari instead of soy sauce, and ensure the taco seasoning is gluten-free.
What can I use instead of tahini for the dressing?
Cashew butter, sunflower seed butter, or even plain vegan sour cream work well.
What if I don’t have chipotle peppers?
Use a little chili powder, smoked paprika, or hot sauce as a substitute.
Tempeh Taco Salad Vegan Recipe
A vibrant Tempeh Taco Salad packed with plant-based protein, black beans, and cherry tomatoes, topped with a creamy chipotle dressing. Perfect for weeknight dinners!
Ingredients
Tempeh Taco "Meat"
- 1 ½ packs tempeh (around 350 grams)
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 ½ tbsp taco seasoning
- 1 tbsp extra virgin olive oil
- ⅓ cup water
Salad
- ½ pint cherry tomatoes, cut into 4
- 1 small can whole kernel corn, drained
- 1 19oz can black eyed peas, rinsed and drained sub black beans
- ¼ large red onion, finely diced
- 4 cups romaine lettuce, roughly chopped
Chipotle Dressing
- ⅓ cup tahini
- 1-2 chipotle peppers in adobo
- 1 small clove minced garlic or a dash or garlic powder
- 2 tbsp lime juice
- 1 tbsp maple syrup
- 1 tsp chili powder
- salt & pepper to taste
- water to thin the consistency
Instructions
Tempeh Taco "Meat"
- Start by grating the tempeh using a cheese grater. If theres a little leftover just crumble it using your hands.
- Add the grated tempeh to a non-stick pan on medium heat with a little olive oil and cook for 3-4 mins or until lightly browned.
- Add in the water and reduce until you have reached your desired consistency. This should take around 5 mins.
Chipotle Dressing
- In a tall jar add tahini, lime juice, garlic, chipotle peppers, chili powder, maple syrup, salt pepper and 1 tbsp of water. Blend it together with an immersion blender until it's smooth and creamy. Thin it out by adding more water 1 tbsp at a time.
Bowl Assembly
- Add the lettuce, beans, corn, onion, tomatoes, and cooked tempeh into a bowl and drizzle generously with the chipotle dressing. Toss to combine and enjoy!
Notes
Feel free to add any other favorite toppings to this such as:
- guacamole
- sliced avocado
- cilantro
- fresh lime
- crumbled tortilla chips
- hot sauce
- shredded vegan cheese
Nutrition
Serving: 375g | Calories: 350kcal | Carbohydrates: 35g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 400mg | Potassium: 500mg | Fiber: 10g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 25mg | Calcium: 65mg | Iron: 5mg
Tried this recipe?Let us know how it was!
Conclusion: Tempeh Taco Salad
This Tempeh Taco Salad Recipe is a flavorful, plant-based meal perfect for taco night or quick weeknight dinners. Packed with romaine lettuce, black beans, cherry tomatoes, and a smoky chipotle dressing, it’s hearty, healthy, and easy to customize. W
hether you’re a taco bowl fan or a tempeh recipes enthusiast, this dish will surely impress. Add your favorite toppings like tortilla chips, guacamole, or fresh lime juice for a vibrant, satisfying meal that’s as delicious as it is nutritious. Dive into the bold flavors and enjoy this wholesome take on taco salad bowls!
YUM this was tasty!! Loved the sauce
Thanks Kadie, so happy you enjoyed it.