Today’s recipe? It’s all the things you love about a taco, in salad form. Tempeh taco salad – crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together. It’s a meal in itself, and most of the components can be prepared ahead of time, making this salad a good option for weeknight dinners and potlucks. You can see how it comes together in the taco salad how-to video below. Enjoy!
Taco Salad Variations
As I mention in the video, I like to tweak this salad throughout the seasons. Cherry tomatoes (raw or roasted) or grilled zucchini are great in summer, roasted squash or mushrooms are great in the fall. Basically, if you start with the bean & tempeh base, plus the romaine and dressing, you can build and adjust from there – a big dollop of guacamole is always good.
There are so many great salads in the archives, so be sure to poke around. I love this Genius Kale Salad, this Sriracha Rainbow Noodle Salad, these Garlic Lime Lettuce Wraps, and this Grilled Wedge Salad. Also, here’s where you can find the list of all past salad recipes. Enjoy!
I really enjoy tempeh in this taco salad (and so many other ways!). If you’re tempeh-curious and looking to try a couple recipes that are absolutely delicious, here are my picks. Don’t skip this Spicy Tempeh Crumble Bowl inspired by Andrea Nguyen, I make it a few times a month, and it’s incredible. I also love this Orange Pan-glazed Tempeh, and of course, another vote for the Lettuce Wraps.