This recipe for Tempeh Taco Salad is a great one to make if you have never tried tempeh, or even if you are a lover of tempeh. The quick and simple steps in this recipe create a flavorful dish that satisfies my craving for Mexican spiced meals that I get from time to time (well like any time, really).
If you are not familiar with cooking with tempeh, this would be a great dish for you to try. Tempeh might sound a little complicated at first, but for me, it is easier to cook than tofu. Tempeh, a fermented soybean product, is a great source of plant-based protein along with a healthy source of micronutrients such as B vitamins, magnesium, calcium, and much more. It is firm yet crumbles, and it easily absorbs flavorful marinades.
I promise to post more tempeh recipes in the near future, so please be sure to subscribe below to see them first. You will find tempeh in packages usually available in the refrigerated vegetarian section of your grocery store.
Tempeh Taco Salad
This has become a go-to recipe in my kitchen because, all I need to do is add a couple of vegetables plus some flavorful spices and there I have a filling for any Mexican flare dish (i.e. taco salad, tacos, enchiladas, etc). However, because love my food on the spicy side, I will add Tobasco or another pepper sauce to bump it up a little.
I would be remiss if I did not recommend my absolute favorite taco shells from Siete. They are grain-free, vegan, and tasty, yet slightly crunchy. When guests at my home have tried these shells, they almost always ask for a link to the product to buy. So here you go! It sounds weird to be excited about a taco shell, but trust me you will love it.
Tempeh Taco Salad
- 2 TBSP Olive Oil
- 1 Small Onion, finely chopped
- 3 cloves Garlic, minced
- 1 small Zucchini, finely chopped
- 1 package Tempeh, crumbles
- 1/2 Cup Corn
- 2 TBSP Tomato Sauce
- 1-2 TBPS Taco Seasoning
- 1 tsp Mexican Seasoning
- 2 TBSP Salsa
- 1 TBSP Maple Syrup
- Tobasco, Salt, and Pepper to taste
- Prepare all ingredients in work area
- Saute onion, garlic and zucchini for about 5 minutes over medium heat
- Add spices and tempeh and saute for another 5 minutes
- Then add corn and cook on low head covered for 5 more minutes
- Remove from heat and let sit until cool (for best flavor absorbtion)
- Add to a bed of lettuce and garnish with vegan sour cream, salsa, jalepanos, salsa and olives
I hope you enjoy this recipe and if you are a tempeh newbie that it was a great experiment. Please comment below or share if you love it.