dairy freeveganvegetariandinnerlunchmealhalalkosher

Tempeh Taco Salad

Name: Tempeh Taco Salad
Cook time: 28 min
Total time: 28 min
Yield: 3 servings
Ingredients: 8 oz tempeh, 1 package; olive oil, for cooking; 3 tablespoons low sodium soy sauce; 2 teaspoons garlic powder; 2 teaspoons chili powder; 1 teaspoon cumin; 1 avocado; 1 lime, juiced; ¼ cup olive oil; salt, to taste; pepper, to taste; 3 tablespoons water; 4 cups green leaf lettuce, chopped; 1 cup cherry tomato, halved; ¾ cup black beans; ½ cup corn; ⅓ cup fresh cilantro, chopped; ⅓ cup red onion

By Tasty28 min3 servings

Experience a fiesta of flavors with this scrumptious Tempeh Taco Salad! It's a protein-packed, plant-based twist on a classic favorite that'll have you saying "yum-o" in no time.

Instructions

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!