Tempeh Taco Salad
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The real star of this recipe is the tempeh. This Tempeh Taco Salad is super simple! Just a little oil, homemade or store taco seasoning and tomato sauce and you’ve got yourself a flavorful plant-based protein option for all things Mexican — tacos, enchiladas, chalupas, salads or anything else that uses taco meat
  • 1 tps canola oil
  • 1 onion
  • 1 cup of mushroom
  • 1 red pepper
  • 240 g of Original Savor Tempeh
  • ½ cup of Water
  • ¼ cup apple juice
  • ¼ cup tomato paste
  • 2 tbsp apple cider vinegar
  • 2 tbsp taco seasoning
  • 1 tbsp brown sugar
  • ¾ cup corn
  • ½ cup fresh coriander
  1. Take tempeh out of the package and use your hands to crumble it into a bowl.
  2. Heat oil over medium-high heat in a large skillet. Once hot add crumbled tempeh and cook for 3-4 minutes.
  3. Add spices, apple juice, tomato paste brown sugar, corn and water into the skillet and toss to combine.
  4. Cook for another 3-4 minutes or until most of the liquid has been absorbed. Remove tempeh from stove.
  5. Place the romaine lettuce into a plate and had ½ cup of tempeh taco salad on top.
  6. Serve this Tempeh salad bowls with fresh salsa and hot sauce as the dressing.
Recipe by Noble Tandem at http://www.nobletandem.com/vegan-sloppy-joe/