tempeh taco salad

Try this delicious & simple way to eat tempeh, a probiotic plant-based protein!

I made this Tempeh Taco Salad at our Presence Retreat a few weeks ago. It was a huge hit! We had an amazing time preparing, cooking, and sharing the food together. Many of the attendees had never tried tempeh or quinoa before, and they were pleasantly surprised how much they enjoyed them both.

We prepared, cooked, and assembled the salads together.

According to Dr. Josh Axe, tempeh is a fermented soybean that originated in Indonesia. It is made by a natural culturing and a controlled fermentation process that includes adding a tempeh starter, which is a mix of live mold. When it sits for a day or two, it becomes a cake-like, fermented food product. Tempeh is becoming popular, and today more and more grocery stores hold tempeh products. This is because tempeh is known to reduce cholesterol, increase bone density, reduce menopausal symptoms and promote muscle recovery. In addition to these amazing benefits, tempeh has the same protein quality as meat and contains high levels of vitamins B5, B6, B3 and B2.

Quinoa is another amazing superfood. Quinoa is the only plant-based food to be a complete protein all on its own – meaning it contains all the essential amino acids that humans need. I like to cook up a large pot of quinoa (usually in my Instant Pot or rice cooker) and keep it in the refrigerator for the week. I like to eat it as a porridge in the morning for breakfast, in my salad for lunch, and as a substitute for rice at dinner (not usually all in the same day — but sometimes!)

Participants in the retreat enjoyed eating this salad for lunch.

I love to eat this salad with my Cilantro Lime Salad Dressing. Admittedly, I like to eat it on just about everything, but it is especially well-suited for this recipe.

*I am trying to figure out the best format for posting recipes on my blog. This is my first time using a new WordPress plugin to help me do that. I’m still getting all the details figured out so please excuse any formatting challenges! For example, all the individual ingredients are linked — I haven’t figured out how to add information about the individual ingredients to put in the link nor how to turn off the empty links! Sorry! Hopefully I’ll catch on quickly!

Print Recipe
Root & Branch Tempeh Taco Salad
We served this simple & delicious salad at our last Presence Retreat. Many of our guests had never tried tempeh before -- this is a great way to try out this delicious, probiotic, plant-based protein. Enjoy!
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10+ minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10+ minutes
Servings
Ingredients
Instructions
  1. Marinate tempeh in olive oil, tamari, lime juice, chili powder, salt & pepper for 10 minutes or longer, up to overnight.
  2. Sauté in small pan over medium heat until begins to brown (5-10 minutes), stirring as needed.
  3. Assemble salad with romaine lettuce, then add toppings as desired. Serve with Cilantro Lime Dressing.
Recipe Notes

*Tempeh does not have much flavor on its own so marinating is important even if you only have time to do it for a few minutes.
*This recipe is very flexible. Feel free to add your favorite taco salad ingredients.

Comments

Add A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.