Tempeh Taco Salad Recipe - Healthy & Flavorful Plant-Based Meal
The Tempeh Taco Salad is a vibrant, plant-based version of the traditional taco salad. Typically, taco salads are made with ground meat (usually beef or chicken), but this recipe replaces that with tempeh, a fermented soybean product that is rich in protein and fiber. The tempeh is seasoned with chili powder, cumin, and smoked paprika, giving it a bold, taco-like flavor. This plant-based alternative is perfect for anyone looking to enjoy a healthy, hearty meal while keeping it meat-free.
- Time: 25 min
- Servings: 4
Source: Recipes Maria
Ingredients
- tempeh, crumbled or diced
- tablespoons olive oil
- small onion, diced
- garlic, minced
- tablespoon chili powder
- teaspoon ground cumin
- teaspoon smoked paprika
- teaspoon oregano
- teaspoon garlic powder
- teaspoon cayenne pepper
- teaspoon salt
- teaspoon black pepper
- tablespoons tomato paste
- vegetable broth or water
- tablespoon lime juice
- mixed greens
- cherry tomatoes, halved
- bell pepper , diced
- red onion, thinly sliced
- corn kernels
- can black beans, drained and rinsed
- avocado, diced
- shredded cheese
- fresh cilantro, chopped
- olive oil
- tablespoons fresh lime juice
- tablespoons apple cider vinegar
- tablespoon honey or maple syrup
- tablespoons fresh cilantro, chopped
- Salt and pepper to taste
- Tortilla chips or baked tortilla strips
- Lime wedges
- Hot sauce
- Sour cream or vegan alternative