Tempeh Taco Salad Vegan Recipe

Looking for a hearty, flavorful plant-based meal prep idea? This Tempeh Taco Salad Vegan Recipe combines smoky grated tempeh taco “meat” with crisp romaine, black-eyed peas, corn, and a creamy chipotle tahini dressing!

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.

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!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Lunch, Main, Main Course, Salad

Cuisine American, Fusion, Mexican

Servings 4 people

Ingredients

  

1x2x3x

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

Add some cooked rice or cooked sweet potatoes to bulk up this meal. 

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

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!

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