Monday, September 17, 2012

Tempeh Taco Salad

I'm pleasantly surprised by how good AND healthy this salad was. I wasn't certain how it was going to go over at home since tempeh could be an acquired taste.  I knew I had already acquired that taste since I've been ordering Tempeh Hoagies from Mellow Mushroom for years now. But by the time we reached the last serving in the bowl, I was ready to fight for it. It was that yummy.

Tempeh Taco Salad
Source: adapted from this


2 tablespoons extra virgin olive oil 
1 small yellow onion, chopped
1 cup corn kernels (I prefer white corn)  
8 oz. tempeh, cubed (found next to the refrigerated vegetarian products)
1 (15 oz.) can kidney beans, rinsed and drained
1 tablespoon taco seasoning 
8 oz. romaine lettuce salad , chopped
1 avocado, peeled, pitted, and sliced
1 cup halved cherry tomatoes  
1/4 cup grated sharp white cheddar cheese or monterey jack
1/4 cup fresh cilantro, chopped
blue corn tortilla chips, crumbled for garnish
Annie's Organic Cowboy Ranch salad dressing


Chop up vegetables and cube tempeh. Set aside.

Heat olive oil in a large skillet over medium high heat. 

Add onion and saute until starting to brown.

 Add corn kernels and tempeh, and saute about 4 minutes.  Add beans, taco seasoning and 1 tablespoon of water and saute another minute. 

Remove from heat and let sit a few minutes. 

Place lettuce in a large serving bowl. Pile tempeh mixture on top. Arrange avocado, tomatoes, cheese, and cilantro on top of tempeh mixture. Garnish with chips and dressing.