Spicy Tempeh Taco Salad

Name: Spicy Tempeh Taco Salad
Yield: 2
Cuisine: Mexican
Ingredients: 8 oz Tempeh (8 oz. tempeh); ½ piece White Onion (1/2 white onion); 3 cloves Garlic (3 cloves of garlic); 2 tbsp Olive Oil (2-3 tablespoons olive oil — up to 3); 0 pieces Table Salt (salt + pepper); 0 tbsp Cilantro (small handful of fresh cilantro (maybe a heaping tablespoon once chopped for those who MUST have a measurement)); 1 pinch Lettuce (half a head of lettuce (or more if you want even more veggies)); 2 tbsp Salsa (2-3 tablespoons salsa (make your own, or use a jar like I did) — up to 3); ¼ cup Mayonnaise (1/4 cup mayo); 1 tbsp Sriracha (1 tablespoon Sriracha); 2 pieces Flour Tortilla (2 flour tortillas)

Spicy Tempeh Taco Salad - Salad (Mexican)

Mexican

Servings2

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Vegetarian
Dairy Free
Pescatarian
Halal

Steps

1Cube the tempeh. It will crumble more as you cook it, so it's OK if it's larger cubes. Finely chop the white onion. Mince the garlic.
2You can go ahead and stir together the mayo and Sriracha. Set aside until you need it.
3If you want to turn the taco shells into plates, then drape your shells over two oven safe bowls that have been lightly coated in oil. Bake at 350°F for 8-12 minutes until the edges begin to brown. In case you're skipping flours/breads right now, just know that this salad is still super delicious without the shells too. I often eat it without…just giving you some options. Plus the tortilla plates are too cute.
4Sauté the onion in 1 tablespoon of olive oil over medium heat until the pieces begin to brown (2-3 minutes). Add a little more oil to the pan. Then toss in the tempeh and garlic. Generously season everything with salt and pepper and continue to cook for another 3-5 minutes so everything gets nice and hot.
5Chop up the lettuce. Assemble the salad: tortillas, lettuce, tempeh mix, salsa, chopped cilantro, and spicy mayo.