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    Zen and Zaatar » Recipes » Main Dishes

    Tempeh Kale Taco Salad (Vegan, Gluten-Free)

    Published: May 4, 2017 · Modified: Mar 30, 2025 by Zena | Zen and Zaatar · This post may contain affiliate links · 1 Comment

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    This tempeh kale taco salad is vegan, gluten-free, and packed with 65g of protein from taco tempeh crumbles and black beans. This vegan kale taco salad recipe is topped with avocado and a creamy cilantro lime tahini dressing.
    This tempeh kale taco salad is vegan, gluten-free, and packed with 65g of protein from taco tempeh crumbles and black beans. This vegan kale taco salad recipe is topped with avocado and a creamy cilantro lime tahini dressing.

    This festive kale taco salad is packed with a total of over 65g of protein thanks to tempeh and black beans, and irresistible when topped with a creamy cilantro-lime tahini dressing! Lately, I have been working out more and trying to get more protein into my diet, and this salad makes the perfect filling dinner for 2 or 3 servings. Who said vegans don't get enough protein?

    tempeh kale taco salad mexican vegan vegetarian gluten free avocado food blog zenanzaatar

    This high-protein vegan taco salad is a great post-workout meal. It is light and refreshing, yet incredibly filling. For the main protein, tempeh crumbles are seasoned like taco meat. Tempeh does an amazing job of absorbing the flavor of marinades and seasonings.

    tempeh kale taco salad mexican vegan vegetarian gluten free avocado food blog zenanzaatar

    The kale is soft, after being massaged with lime juice, and corn and cherry tomatoes add bright colors and flavors to the salad. I also topped it with creamy avocado and crunchy spiced pepitas! I am so excited to take advantage of the warm weather and plan more outdoor activities and exercises. I have recently been loving outdoor yoga. It is so refreshing to take a few moments away from the stress and noise of our daily lives and focus on our breathing around nature.

    tempeh kale taco salad mexican vegan vegetarian gluten free avocado food blog zenanzaatar

    If you're looking for more filling and colorful salads, be sure to try my Mediterranean Pearl Couscous Salad or Tahini Kale Salad with Roasted Chickpeas!

    I hope you enjoy this recipe as much as I do! Don't forget to comment below if you try this or pin it for later, and tag your recreations on Instagram @zenandzaatar and #zenandzaatar!

    Recipe

    tempeh kale taco salad mexican vegan vegetarian gluten free avocado food blog zenanzaatar

    Tempeh Kale Taco Salad (Vegan, Gluten-Free)

    Zena Hassoun
    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.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Cuisine Vegan
    Servings 2 -4
    Calories 659 kcal

    Ingredients
      

    • 6 cups kale leaves
    • 1 tablespoon lime juice

    Tempeh

    • 1 8 oz. block tempeh ensure gluten-free if necessary
    • 2 tablespoon tamari
    • 1 tablespoon lime juice
    • ½ teaspoon onion powder
    • ½ teaspoon cumin
    • ¼ teaspoon chili powder
    • 1 tablespoon olive oil optional

    Cilantro-Lime Tahini

    • ¼ cup cilantro leaves
    • 3 ½ tablespoon water
    • 3 tablespoon lime juice
    • ½ teaspoon salt
    • 5 level tablespoon tahini sesame paste

    Toppings

    • ½ Avocado sliced
    • ⅔ cup corn kernels
    • 1 can black beans
    • 1 ½ cup cherry tomatoes sliced in half
    • pepitas

    Instructions
     

    • Massage 1 tablespoon lime juice into washed, trimmed kale leaves and place into a salad bowl.
    • 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.
    • 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.
    • Blend all ingredients for cilantro lime tahini in a high speed blender and set aside.
    • 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!

    Notes

    *Alternatively, heat 2-4 tablespoon water in the skillet and sauté the tempeh until it is softened, adding more water if needed.

    Nutrition

    Serving: 1servingCalories: 659kcalCarbohydrates: 53gProtein: 36gFat: 40gSaturated Fat: 7gPolyunsaturated Fat: 29gSodium: 1278mgFiber: 17gSugar: 6g
    Tried this recipe?Leave a comment below and tag @zenandzaatar on social!

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    Comments

      4 from 1 vote

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      Recipe Rating




    1. regs says

      January 23, 2020 at 6:29 pm

      4 stars
      Nice presentation, good job.My compliments to the chef.

      Reply
    Headshot image of the author of Zen and Zaatar, Zena Hassoun, MS.

    Welcome!

    Hi, I’m Zena, a passionate home cook with a Master’s in Medical Health Sciences. I’ve been vegan for nearly a decade and love creating approachable, Mediterranean-inspired recipes that nourish your body and soul.

    More about me

    55+ Vegan Recipes for Real Life

    The cover image of my e-cookbook, with text overlay "Vegan is Delicious: 55+ nourishing, innovative, plant-based recipes to satisfy vegans and omnivores alike! by Zena Hassoun, M.S., creator of Zen and Zaatar."

    Tired of the same meals or relying on takeout? Vegan is Delicious is full of flavorful, plant-based recipes (with photos!) plus a 7-day meal plan to make home cooking feel effortless.

    Get it now!

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