Tempeh Tacos and Taco Salad

Name: Tempeh Tacos and Taco Salad
Cuisine: Mexican, Latin American, American
Ingredients: 1 tablespoon olive oil; 8 ounces tempeh, finely chopped; 1 tablespoon chili powder; 2 teaspoons smoked paprika; 1⁄2 teaspoon salt; 1⁄4 teaspoon ground cayenne pepper 1 cup canned lentils, drained; 1 jalapeño, roughly chopped 1⁄2 bunch cilantro; 1⁄4 cup slivered almonds Zest and juice of 1 lime; 1 teaspoon salt; 4 corn tortillas; Shredded lettuce, black olives, chopped tomatoes, scallions, and cilantro, for serving; 4 cups shredded lettuce; 1⁄2 cup chopped tomatoes; 1⁄3 cup sliced black olives; 2 sliced scallions (green parts only); 1⁄3 cup chopped cilantro

6 steps

The tempeh taco filling and creamy cilantro sauce are designed to do double-duty in both the tacos and taco salad. Save time by making the entire batch, then portioning half to save for later in the week.

Updated at: Thu, 17 Aug 2023 04:51:19 GMT

Ingredients

4 servings

Instructions

Step 1

Make the taco filling: Heat the oil in a large skillet over medium heat. Add the tempeh. Use a wooden spoon to break it into small pieces, then add in the chili powder, smoked paprika, salt, and cayenne pepper. Cook for about 10 minutes, until the tempeh is softened, adding a splash of broth or water if the tempeh sticks to the pan or gets too dry. Add the lentils and stir to combine and warm through.

Step 2

Make the creamy cilantro sauce: Place the jalapeño, cilantro, almonds, lime zest, lime juice, 1⁄2 cup water, and the salt into a blender and puree until creamy and smooth. The consistency should be similar to a thick salad dressing. Add more water, 1 tablespoon at a time, if the dressing is too thick.

Step 3

Assemble the tacos: Right before serving, warm the tortillas. Add half of the tempeh filling to the corn tortillas and top with

Step 4

shredded lettuce, tomatoes, olives, scallions, cilantro, and dressing.

Step 5

Reserve the remaining half of the filling for taco salad later in the week.

Step 6

Assemble the taco salad: Toss together the lettuce, tomatoes, olives, scallions, and cilantro and divide into two bowls. Top with the remaining tempeh taco filling and drizzle with the cilantro dressing.