Tempeh Taco Salad

Name: Tempeh Taco Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 2 (8-ounce) packages tempeh; 5-7 tablespoons water; 2 tablespoons olive oil; 1/2 yellow onion, diced; 1 (15.5-ounce) can pinto beans, drained and rinsed; 3 heads romaine lettuce, roughly chopped; 2 1/2 teaspoons chili powder; 2 1/2 teaspoons garlic powder; 2 teaspoons ground cumin; 1 1/2 teaspoons onion powder; 2 teaspoons dried oregano; 1 teaspoon dried basil; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; Juice of 4 limes; 3 Tablespoons Honey; 2 tablespoons apple cider vinegar; 2 Tablespoons dijon mustard; 2 garlic cloves, minced; 3 scallions, finely chopped; 1/2 cup roughly chopped fresh cilantro

13 steps

Prep:30minCook:10min

Tempeh, a fermented soy product, makes incredible taco "meat." Seasoned the same way you would ground beef or turkey, tempeh provides anti-inflammatory benefits. It's fermented, so it may support digestion, and contains fiber and antioxidants not found in meat.

Updated at: Thu, 17 Aug 2023 03:53:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories430.8 kcal (22%)

Total Fat17.8 g (25%)

Carbs49.4 g (19%)

Sugars16.5 g (18%)

Protein28.6 g (57%)

Sodium762.2 mg (38%)

Fiber13 g (47%)

% Daily Values based on a 2,000 calorie diet

Instructions

Anti-inflammatory Multiuse Spice Blend

Step 1

In a small bowl, combine the chili powder, garlic powder, cumin, onion powder, oregano, basil, salt, and pepper.

Step 2

**Store in a small container for up to 1 year

Step 3

**Make a spicier version by adding an extra teaspoon of chili powder or red pepper flakes.

For the taco "meat"

Step 4

In a medium bowl use a wooden spoon or your fingertips to crumble the tempeh into very small pieces. Add the spice blend and 3-4 tablespoons of water. Stir to combine, coating the tempeh thoroughly.

Step 5

In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 4-5 mins, or until soft. Add the tempeh crumble mixture and 2-3 tablespoons of additional water, if needed, to prevent sticking. Stir well before adding the pinto beans, and cook, stirring occasionally for 4-6 minutes, until all the ingredient are hot Set it aside to cool.

Honey Lime Vinaigrette with Fresh Herbs

Step 6

In a medium bowl, whisk together the lime juice, honey, vinegar, mustard, and garlic. Add the scallions and cilantro and stir to combine.

Step 7

Portion the dressing evenly into 5 separate small containers (about 1/4 cup each)

Step 8

**Store in a screw-top jar in the refrigerator for up to 5 days

Step 9

**For a spicier vinaigrette, add 1/2 teaspoon of chili powder or red pepper flakes

Prepare salads

Step 10

Divide the chopped romaine evenly into 5 separate medium containers (about 1 1/2 cups each).

Step 11

Divide the cooled tempeh mixture evenly into 5 separate medium containers.

Step 12

**Storage: Store the containers of tempeh mixture alongside the lettuce and dressing in the refrigerator for up to 5 days. To assemble, pour the dressing over the lettuce, then top with tempeh (microwaved separately for 2 minutes, if desired)

Step 13

**Substitution tip: If you're avoiding nightshades, eliminate the chili powder in the spice blend recipe.