Tempeh Taco Salad

Here’s an easy and yummy way to enjoy tempeh. I get my fresh tempeh locally from Squirrel and Crow which is insanely delicious. Fresh tempeh vs. packaged storebought tempeh… it’s like night and day. But regular tempeh is totally fine too. Or, if you are an omnivore, feel free to swap out the tempeh for regular taco meat.

Tempeh Taco Salad

Veggies | Protein | Fat | Fruit (Optional)
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 2
Recipe From: Katie’s Conscious Kitchen

Ingredients

Veggies

  • Shredded cabbage or lettuce
  • Carrots grated or diced
  • Tomatoes diced
  • Onions or red onions small dice
  • Green onions sliced
  • Cilantro chopped

Protein

  • 8 oz tempeh (1 package)

Fat

  • 4 oz avocado (or about 1 avocado)
  • Or… make an avocado lime dressing by blending the avocado with the following:
  • 1/2 lime juiced
  • Minced garlic or garlic powder to taste
  • good quality sea salt to taste
  • Chopped cilantro to taste
  • Water to thin to drizzling consistency

Fruit (Optional)

  • Mango or pineapple, chopped to garnish

Grain (Optional)

  • Rice
  • Tortillas or tortilla chips (if you eat flour products)

Condiments & Spices

  • 1 Tbsp storebought taco seasoning (or make your own below):
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp good quality sea salt
  • 1 Tbsp tomato paste

Instructions

  • Using a cheese grater with large holes, grate the tempeh. (I know it sounds strange, but it will work, I promise!)
  • Add the grated tempeh to a wide nonstick skillet, and toss with about 1 tsp of oil, broth, or water (Depending on whether or not you prefer to cook with oil).
  • Cook until warmed and starting to brown, about 5 min.
  • Toss with the dry spices.
  • In a small bowl, combine the tomato paste with about 1 Tbsp of water so that it’s easier to combine with the tempeh, and stir well. Cook about 5 more minutes, until well absorbed.
  • Assemble your salad, top with tempeh and avocado, and enjoy!
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!
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8 Comments

  1. yvettechilcott

    It looks delicious, thanks for sharing

  2. Anonymous

    Thank you for all your help with the recipes. I really am doing well because of your journal and recipe book thanks so much all the way from South Africa. just incase you thought it was useless. Please do more videos if you can. I liked them too. Thanks so much
    Chaya

  3. Oh this sounds so good! I can’t have cilantro; should I replace with something or just leave it out?

    Sent from my iPad

    >

  4. Jett Cooper

    Any tips for getting the tempeh to brown? Can’t seem to make that happen.

  5. Kerrie Sisson Hutchinson

    So… this is totally yummy and now is on my weekly meal prep list. I hadn’t found a way to enjoy Tempeh until I ran across the tip to steam it, which I don’t do in a steamer, but I just simmer it in some broth and seasonings and I can enjoy it that way, but this is brilliant and is really a nice replacement for ground beef taco meat. Today I took 2 blocks of Tempeh and whirred them in the food processor so I didn’t even have to grate them – it worked wonderfully well making this an even easier recipe! Thanks, Katie!

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