Mexican food is one of my favourites so I’m always looking for new ways to add it to my weekly meal plan. This tempeh taco salad is an excellent example! It’s packed with all my favourite ingredients, seriously tasty and super simple too. Plus it preps ahead well, so perfect for a Sunday cookup!
I tweaked a recipe from 101 Cookbooks
Ingredients List
- Half a medium pumpkin
- Olive oil
- 300g tempeh
- 1tbs homemade taco seasoning (I like this one)
- 1/3 cup tomato sauce
- 1/2 cup apple cider vinegar
- 1/3 cup sunflower oil
- 2tbs maple syrup
- 1 1/2tsp smoked paprika
- 1tsp onion powder
- 1/4tsp salt
- 2 heads of romaine or cos lettuce
- Punnet cherry tomatoes
- 1 bunch of coriander
- 5 spring onions
- Can of black beans
- 1 cup tortilla chips
- 1 avocado
- Pickled jalapeños
Steps
- Preheat oven to 190C
- Dice the pumpkin into small pieces and roast for 25-30 minutes, until just starting to caramelise
- Meanwhile, heat some oil in a pan and crumble in the tempeh. Cook until browned
- Spoon in to a bowl and add the taco seasoning, toss to coat. Set aside
- In a jar, combine the tomato sauce, vinegar, oil, maple syrup, paprika, onion powder and salt. Shake well to emulsify.
- Roughly chop the lettuce and place in a serving bowl. Slice the tomatoes, coriander and spring onion and mix through, along with the roasted pumpkin.
- Drain and rinse the black beans and add to the cooked tempeh, tossing to combine. Pour over some of the dressing and toss to coat
- Add to the serving bowl and toss well to combine, adding more dressing as desired
- Add tortilla chips and top with sliced avocado and jalapeños
I know that looks like I lengthy ingredients list for this tempeh taco salad, but most of them are pantry staples! It’s also super simple to whip up, so don’t let that put you off. I love that this dish is fresh and healthy, but with a salty crunch from the tortilla chips. It’s also pretty colourful which is more important than it should be to me!
If you haven’t cooked with tempeh before, this tempeh taco salad is a good place to start. Crumbled tempeh is probably less confronting than a whole slab! Plus, it’s mixed in with all the other flavours, textures and ingredients so it’s a gentle introduction. I reckon you’ll be surprised how much you enjoy it too!
Who wants to give this tempeh taco salad a try?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Cindy
April 13, 2020 at 4:42 pm (4 years ago)Oh yeah, we love this salad too! I would never have thought to make a dressing with ketchup, but it works so well.