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Vegan Taco Salad Mason Jar Meal Prep in bowl

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
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main, Main Course, Salad
Cuisine American, Fusion, Mexican
Servings 4 people

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
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!