Tempeh Taco Salad
This hearty taco salad layers spiced crumbled tempeh with crisp romaine, black beans, corn, avocado, and a creamy tahini-lime dressing. It is fresh, filling, and easy to prep for weeknight dinners or packed lunches.
- Total time
- 30 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 20mCook 10mMexican-AmericanSalads
Tempeh taco salad is a sturdy, plant-based dinner salad with plenty of texture. The tempeh is crumbled and cooked with chili powder, cumin, tomato paste, and lime until it tastes savory and taco-spiced.
Tempeh is a fermented soybean cake with a firm bite and nutty flavor. Crumbling it helps it cook quickly and gives it a texture similar to taco meat, without needing a long simmer.
This salad is flexible. Keep the greens crisp, add the warm tempeh just before serving, and let everyone finish their bowl with avocado, chips, and extra lime.
01What you'll need
Ingredients
20 items · 4 servings
- For the tempeh taco filling:
- 8 ounces tempeh, crumbled into small pieces
- 1 tablespoon olive oil
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 1/3 cup water
- 1 tablespoon fresh lime juice
- For the tahini-lime dressing:
- 3 tablespoons tahini, well stirred
- 3 tablespoons fresh lime juice
- 1 teaspoon maple syrup
- 1/2 teaspoon chili powder
- 2 to 3 tablespoons water, as needed
- For the salad:
- 8 cups chopped romaine lettuce, about 12 ounces or 2 large hearts kos romaine hearts trimmed and chopped afresh if using
02How to make it
Step-by-step
1. Crumble the tempeh
Break the tempeh into small, uneven crumbles with your fingers or a fork. Aim for pieces about the size of cooked ground meat so they brown quickly and catch the seasoning.
2. Brown the tempeh
Warm the olive oil in a large skillet over medium heat. Add the crumbled tempeh and cook for 4 to 5 minutes, stirring often, until the edges look lightly golden.
3. Season the filling
Stir in the soy sauce, tomato paste, chili powder, cumin, smoked paprika, garlic powder, and salt. Cook for 30 seconds, stirring constantly, so the spices smell warm but do not burn.
4. Simmer until saucy
Pour in the water and stir well, scraping up any browned bits from the bottom of the skillet. Cook for 3 to 4 minutes, until the tempeh is moist and the sauce clings to the crumbles. Stir in 1 tablespoon lime juice, then remove from the heat.
5. Whisk the dressing
In a small bowl, whisk the tahini, 3 tablespoons lime juice, maple syrup, and chili powder. Add water 1 tablespoon at a time until the dressing is smooth and pourable. If the tahini tightens up at first, keep whisking; it will loosen.
6. Build the salad base
Add the chopped romaine to a large serving bowl or divide it among four bowls. Top with black beans, corn, tomatoes, avocado, red onion, and cilantro.
7. Finish and serve
Spoon the warm tempeh over the salad. Drizzle with the tahini-lime dressing and scatter the crushed tortilla chips on top just before serving so they stay crisp.
03From our kitchen
Cook's tips
- Make-ahead: Cook the tempeh filling and whisk the dressing up to 3 days ahead. Store them separately in the refrigerator. Rewarm the tempeh in a skillet or microwave before serving, or use it cold for a packed lunch.
- Storage: Once dressed, the salad is best eaten right away. If you expect leftovers, store the romaine, toppings, tempeh, dressing, and chips in separate containers. The cooked tempeh keeps for up to 4 days.
- Tempeh swap: If you are new to tempeh and find the flavor strong, steam the block for 8 minutes before crumbling. This can mellow its slight bitterness. You can also use extra-firm tofu or cooked lentils, though the texture will be softer.
- Dressing swap: No tahini? Use 3 tablespoons plain unsweetened yogurt, dairy-free yogurt, or mashed avocado. Add water or lime juice until it pours easily.
- Gluten-free note: Tempeh is usually gluten-free, but some brands include grains. Use certified gluten-free tempeh and tamari instead of soy sauce if needed.
- For less sodium: Choose no-salt-added black beans, low-sodium soy sauce, and lightly salted tortilla chips. Taste before adding any extra salt.
Cook's note
The ingredient list assumes no-salt-added black beans and low-sodium soy sauce for the nutrition estimate. Regular canned beans or full-sodium soy sauce will raise the sodium significantly.
04Frequently asked
Questions & answers
Do I have to steam tempeh before cooking it?
No. This recipe works without steaming. Steaming is optional and can help mellow tempeh’s earthy flavor, especially if you are sensitive to bitterness.
Can I make this tempeh taco salad vegan?
Yes. As written, the salad is vegan if your tempeh, tortilla chips, and soy sauce or tamari are vegan-friendly. Most are, but labels can vary.
Can I serve the tempeh cold?
Yes. Warm tempeh gives the salad a nice contrast, but chilled tempeh is good for meal prep. Let it cool before packing it with the other toppings.
What can I use instead of tortilla chips?
Try toasted pepitas, crushed tostadas, roasted chickpeas, or a small handful of corn nuts. Add crunchy toppings right before eating.
How can I make the salad more filling?
Add cooked brown rice, quinoa, or roasted sweet potato. You may want to make a little extra dressing if you add grains or potatoes.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat26 g
- 33%
- Saturated Fat4 g
- 20%
- Cholesterol0 mg
- 0%
- Sodium550 mg
- 24%
- Total Carbohydrate57 g
- 21%
- Dietary Fiber17 g
- 61%
- Total Sugars8 g
- Protein24 g
- 48%
- Vitamin D0 mcg
- 0%
- Calcium215 mg
- 17%
- Iron6.5 mg
- 36%
- Potassium1328 mg
- 28%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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