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Vegan Tempeh Taco Salad
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Plant-Based Queso Tempeh Taco Salad

A vegan/plant-based taco salad that is a nutrient-dense, fiber-loaded entree with all those yummy, savory flavors intact. 
Course Main Course, Salad
Cuisine American, Mexican
Keyword Dairy-Free Queso, Salad, Taco Salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

Tortilla Chips

  • 2 6-inch Corn Tortillas

Dairy-Free Queso Dressing

  • 1 c raw cashews
  • 3/4 c water
  • 3/4 tsp chili powder
  • 1/4 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 3/4 tsp turmeric
  • 1/2 tsp garlic powder
  • 2-3 Tbsp Jalapeno Tomatillo Hot Sauce

Tempeh Taco "Meat"

  • 8 oz tempeh
  • 1 Tbsp water
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp cayenne
  • 1/4 tsp black pepper
  • 1/2 tsp salt

All Other Salad Ingredients

  • 4 cups romaine lettuce chopped
  • 1/2 cup black beans cooked, rinsed
  • 1 tomato diced
  • 1 avocado diced

Instructions

Tortilla Chips

  • Preheat oven to 300 degrees F
  • Slice tortillas into ~1/2" x 2" strips. Arrange strips on a baking sheet. Make sure to not overlap them. Bake for 20 minutes, or until starting to brown. Watch these carefully as they can burn quickly. Remove from oven and leave oven on.

Dairy-Free Queso Dressing

  • Place all queso ingredients in a food processor and process until smooth, stopping to scrape down sides periodically.

Tempeh Taco "Meat"

  • Heat 1 tablespoon of water in a skillet over medium-high heat. Using your hands, break the tempeh up into small pieces and add it to the pan. Cook until it begin to brown, which should take about 5 - 7 minutes.
  • Add all the tempeh taco meat spices and stir to coat the tempeh evenly. Add water 1 tablespoon at a time as needed to prevent sticking to pan. Continue to cook until tempeh is crispy on the edges. This should take approximately 10 - 12 minutes. Make sure to stir occasionally.

Assembly

  • Place lettuce in bowl followed by beans, tomato, avocado, pickled jalapenos and tempeh taco meat. Drizzle and toss queso to coat everything evenly. Sprinkle tortilla strips on top. 

Notes

Strapped for time? Wanting to simplify things? Use taco or fajita seasoning in place of the seasonings in the queso dressing and in the tempeh taco meat. 
I usually have some tempeh taco meat and queso leftover. I recommend using it for tacos, burritos, quesadillas or nachos!