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95% would make again

Tempeh Taco Salad

Tasty Team

Inspired by tasty.co

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

  • Calories 594
  • Fat 43g
  • Carbs 36g
  • Fiber 11g
  • Sugar 6g
  • Protein 23g

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!

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

  • Calories 594
  • Fat 43g
  • Carbs 36g
  • Fiber 11g
  • Sugar 6g
  • Protein 23g

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!

Inspired by tasty.co

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