Tempeh Kale Taco Salad (Vegan, Gluten-Free)
Prep time
Cook time
Total time
A vegan and gluten-free kale taco salad with taco-flavored tempeh and a creamy cilantro lime tahini dressing! Protein-packed from black beans and tempeh.
Recipe type: Main
Cuisine: Vegan
Serves: 2-4
  • 6 cups kale leaves
  • 1 tbsp lime juice
  • 1 8 oz. block tempeh (ensure gluten-free if necessary)
  • 2 tbsp tamari
  • 1 tbsp lime juice
  • ½ tsp onion powder
  • ½ tsp cumin
  • ¼ tsp chili powder
  • 1 tbsp olive oil (optional)
Cilantro-Lime Tahini
  • ¼ cup cilantro leaves
  • 3½ tbsp water
  • 3 tbsp lime juice
  • ½ tsp salt
  • 5 level tbsp tahini (sesame paste)
  • ½ Avocado, sliced
  • ⅔ cup corn kernels
  • 1 can black beans
  • 1½ cup cherry tomatoes, sliced in half
  • pepitas
  1. Massage 1 tbsp lime juice into washed, trimmed kale leaves and place into a salad bowl.
  2. Crumble block of tempeh into a medium bowl. Add tamari and lime juice, and stir to coat the tempeh, until it absorbs most of the liquid.
  3. Heat olive oil in a medium skillet over medium high heat, and add marinated tempeh.* Add onion powder, cumin, and chili powder. Sauté for about 10 mins, until browned, and remove from heat.
  4. Blend all ingredients for cilantro lime tahini in a high speed blender and set aside.
  5. Toss kale leaves with tahini dressing, corn, black beans, cherry tomatoes, and crumbled tempeh. Massage the dressing into the kale leaves for best results. Drizzle extra dressing on top, and top with pepitas and sliced avocado if desired. Enjoy!
*Alternatively, heat 2-4 tbsp water in the skillet and sauté the tempeh until it is softened, adding more water if needed.
Recipe by Zen and Zaatar at https://zenandzaatar.com/tempeh-kale-taco-salad-vegan-gluten-free/