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Tempeh Taco Salad

by Rachel Gaewski • featured in Protein-Packed Salads

Inspired by


for 3 servings


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

Avocado Dressing

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


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



Under 30 min

  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!




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