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95% would make again

Tempeh Taco Salad

Tasty Team

Under 30 minutes

Under 30 minutes

Ingredients

for 3 servings

Tempeh

  • 8 oz tempeh (225 g), 1 package
  • olive oil, for cooking
  • 3 tablespoons low sodium soy sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin

Avocado Dressing

  • 1 avocado
  • 1 lime, juiced
  • ¼ cup olive oil (60 mL)
  • salt, to taste
  • pepper, to taste
  • 3 tablespoons water

Assembly

  • 4 cups green leaf lettuce (320 g), chopped
  • 1 cup cherry tomato (200 g), halved
  • ¾ cup black beans (130 g)
  • ½ cup corn (85 g)
  • ⅓ cup fresh cilantro (15 g), chopped
  • ⅓ cup red onion (50 g)

Nutrition Info

Powered by
    Calories 343
    Fat 18g
    Carbs 28g
    Fiber 6g
    Sugar 5g
    Protein 21g

Estimated values based on one serving size.

Preparation

  1. Cut the tempeh into a medium dice.
  2. In a medium saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the tempeh and cook for 6-8 minutes, until golden brown.
  3. Add the soy sauce, garlic powder, chili powder, and cumin, stir, and cook for another 5 minutes, until all of the seasonings are well-distributed and the tempeh is browned. Remove the pan from the heat.
  4. Make the avocado dressing: In a blender, combine the avocado, lime juice, olive oil, salt, and pepper and blend until smooth. Add the water 1 tablespoon at a time until your desired consistency is reached.
  5. Arrange the lettuce, tomatoes, black beans, corn, cilantro, red onion, and tempeh in a large bowl and pour over the avocado dressing.
  6. Enjoy!

Let’s quarantine cook!

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Let’s quarantine cook!

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