Tempeh Kale Taco Salad (Vegan, Gluten-Free)
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.
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: 1gCalories: 659kcalCarbohydrates: 53gProtein: 36gFat: 40gSaturated Fat: 7gPolyunsaturated Fat: 29gSodium: 1278mgFiber: 17gSugar: 6g
Tried this recipe?Leave a comment below and tag @zenandzaatar on social!