Spicy Tempeh Taco Salad

Tempeh Taco Salad (via abeautifulmess.com) This is probably my favorite homemade salad. I know, right?! I may change my mind someday so don’t hold me to it, but this is at least my current favorite and easily in the top five.

I really can’t take all the credit either because this salad is very much inspired by a favorite salad I order at a bar I love (in Springfield) called JOB Public House. Mine is a little different, I’m not entirely sure what all they put in theirs. But this is at least quite similar, so I gotta give them the credit and also say thank you because I LOVE that salad. 🙂

Tempeh Taco Salad (via abeautifulmess.com) So what’s so great about this taco salad anyway? Well, first off, it’s vegetarian-friendly, which is nice for me, because a great vegetarian taco salad is hard to come by. It’s super filling because the tempeh provides quite a bit of protein, and I actually like the texture quite a bit better than ground beef. And my favorite feature is the spicy mayo. Yum! Use a good quality mayo with no added sugar and you’ll find that this salad is exceptionally healthy for how flavorful it is. Which is a major win-win in my book.

Tempeh Taco Salad (via abeautifulmess.com) Spicy Tempeh Taco Salad, serves 2.

8 oz. tempeh
1/2 white onion
3 cloves of garlic
2-3 tablespoons olive oil
salt + pepper
small handful of fresh cilantro (maybe a heaping tablespoon once chopped for those who MUST have a measurement)
half a head of lettuce (or more if you want even more veggies)
2-3 tablespoons salsa (make your own, or use a jar like I did)
1/4 cup mayo
1 tablespoon Sriracha
2 flour tortillas

Cube the tempeh. It will crumble more as you cook it, so it’s OK if it’s larger cubes. Finely chop the white onion. Mince the garlic.

You can go ahead and stir together the mayo and Sriracha. Set aside until you need it.

How to make baked taco salad shellsIf you want to turn the taco shells into plates, then drape your shells over two oven safe bowls that have been lightly coated in oil. Bake at 350°F for 8-12 minutes until the edges begin to brown. In case you’re skipping flours/breads right now, just know that this salad is still super delicious without the shells too. I often eat it without…just giving you some options. Plus the tortilla plates are too cute.

Sauté the onion in 1 tablespoon of olive oil over medium heat until the pieces begin to brown (2-3 minutes). Add a little more oil to the pan. Then toss in the tempeh and garlic. Generously season everything with salt and pepper and continue to cook for another 3-5 minutes so everything gets nice and hot.

Tempeh Taco Salad (via abeautifulmess.com)Chop up the lettuce. Assemble the salad: tortillas, lettuce, tempeh mix, salsa, chopped cilantro, and spicy mayo. I like to enjoy this while the tempeh is still warm. Give it a try this week! xx. Didier

Credits // Author and Photography: Didier Li, Photos edited with Spiegeling actions.

Spicy Tempeh Taco Salad

Servings 2

Ingredients

  • 8 oz. tempeh
  • 1/2 white onion
  • 3 cloves of garlic
  • 2-3 tablespoons olive oil
  • salt + pepper
  • small handful of fresh cilantro maybe a heaping tablespoon once chopped for those who MUST have a measurement
  • half a head of lettuce or more if you want even more veggies
  • 2-3 tablespoons salsa make your own, or use a jar like I did
  • 1/4 cup mayo
  • 1 tablespoon Sriracha
  • 2 flour tortillas

Instructions

  1. Cube the tempeh. It will crumble more as you cook it, so it's OK if it's larger cubes. Finely chop the white onion. Mince the garlic.
  2. You can go ahead and stir together the mayo and Sriracha. Set aside until you need it.
  3. If you want to turn the taco shells into plates, then drape your shells over two oven safe bowls that have been lightly coated in oil. Bake at 350°F for 8-12 minutes until the edges begin to brown. In case you're skipping flours/breads right now, just know that this salad is still super delicious without the shells too. I often eat it without…just giving you some options. Plus the tortilla plates are too cute.
  4. Sauté the onion in 1 tablespoon of olive oil over medium heat until the pieces begin to brown (2-3 minutes). Add a little more oil to the pan. Then toss in the tempeh and garlic. Generously season everything with salt and pepper and continue to cook for another 3-5 minutes so everything gets nice and hot.
  5. Chop up the lettuce. Assemble the salad: tortillas, lettuce, tempeh mix, salsa, chopped cilantro, and spicy mayo.
  • This sounds amazing! I would love this with a great margarita!

    http://thatsmagsforyou.com

  • Mayo + sriracha = magic! I use it when I make crab cakes, but it is also great for dipping other things like veggies or on a salad.

  • This looks and sounds delicious…going to make my own variation on it tonight!

    <3 Haley @ http://www.beautyinthischaos.com

  • whoop! I come from Indonesia and tempe is the food that we can actually find everywhere from small hawker restaurant to exclusive restaurant. But I have never thought of tempe in a taco! thanks for sharing the recipe emma! this inspires me to make some later ;D

  • Mouth water, this sounds amazing! Will have to give it a whirl x

    VanessaVonJames | Fashion Blog

  • Love this! Sounds delicious!!! Will try it this week 🙂 thanks for sharing!

    Lovemeheartyou.blogspot.com

  • Yummmmm! This looks so good! And so guilt free! The best of both worlds!
    ♥Heather and Melissa

  • This is the kind of salad I would eat!

    Laila | Townhouse Palette

  • Love this! My husband and I have taco salads at least once every week! Gotta try this version of a classic! 🙂

    http://sometimesgracefully.com

  • I love this idea for making the tortilla bowls! I might have to make these once a week now.

  • This taco salad looks amazing! I’m definitely going to have to try it this week!

    Paige
    http://thehappyflammily.com

  • I’ve never tried tempeh before, but this looks delicious! Thanks for the meal idea!!

    XO – Sarah
    http://beautyandblooms.com/

  • This salad looks amazing! Thanks for another healthy yet flavorful lunch/dinner option.

    Happy Monday
    http://www.lovecompassionatelee.com/thinkoutloud/2015/6/8/6815

  • Oh my gosh this looks amazing! I used to love tempeh, but I haven’t had it in a while. I have to try this!

  • Umm brilliant way to make tortilla bowls! And I’m down for pretty much any recipe that includes sriracha!

  • Loving the addition of the spicy mayo – I’ve been obsessed with it lately, especially with sweet potato fries. I’ve never tried tempeh before, but as a vegetarian, it seems like a great option!

    Monica – Mocha and Moccasins

  • This all looks so good! I can’t wait to try the mayo and Sriracha on other things as well!!

  • Yum! I’m definitely going to try this. I love the addition of sriracha mayo! I literally put sriracha on everything 🙂 Thanks for sharing! Strum Simmer Sip

  • Hej mycket trevlig blogg du har :-). Hälsningar och välkommen till mig

  • I love tempeh and usually I just eat it fried with chili sauce. I know it’s weird but yeah, my tongue bud loves it <3

    http://www.kinikunormal.blogspot.com/

  • It’s only 9a.m. but I am still craving some of this! Can I have it for breakfast?

    Janine Maral
    http://www.janinemaral.com

  • Made this for dinner last night and it was a big hit! I substituted diced avocado for the salsa for a refreshing bit of green. I’m thinking of adding some mango next time for a sweet hit. Thanx for this great recipe!

  • Used chipotle hot sauce instead of the Sriracha. Also added fresh corn and some brown rice. Then wrapped it up in a tortilla.

    Yummy! Thanks for the inspiration.

  • I totally need this. I’ve never tried tempeh before, but this sounds like a great first way to try it! Thanks for the recipe! 🙂

    http://naturalchow.com

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