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. 

1 comment:

kiruthi vasan said...

I have been visiting your recipe blog. The way of recipe tips looks to be easy for all readers. I would personally recommend our blog visitors to subscribe to obtain useful posts like this periodically. Particularly post on
"Tempeh Taco Salad" is awesome. Get in touch with us via our websites sweet shop cuddalore | veg restaurant in salem