This vegan taco salad is a delicious and satisfying lunch or dinner. The salad is filled with flavor and the mix of toppings makes every bite exciting. The creamy black beans and avocado contrast nicely to the crunchy tortilla strips and tangy Forager Project Sour Cream. If you are in a pinch, you can cut down the prep time even further by using crumbled tortilla chips. Try adding rice and less romaine lettuce to transform this taco salad into a taco bowl.
Chop lettuce, tomatoes, onions, and cilantro and set aside in a large bowl.
In a small bowl, crumble the tempeh into small pieces. Add 2 tablespoons of oil to a pan on medium heat. When hot, add the tempeh and cook until lightly browned before stirring again. Add the sugar and taco seasoning and stir until well combined. When the tempeh is brown and crispy, remove from heat.
For the dressing, whisk together the olive oil, lime juice, cumin, Forager Project Sour Cream and ½ teaspoon salt. Set aside.
For the tortilla strips, preheat the oven to 425 degrees. Slice the tortillas into ½-inch strips. Place on a baking sheet and toss with 1 tablespoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Spread evenly in a single layer and bake until golden brown and crisp, about 6-10 minutes. Set aside to cool.
To finish your salad, add the black beans, avocados, tempeh and salsa to the lettuce bowl. Drizzle the dressing over the salad and toss to combine. Serve with a side of lime and fresh or pickled jalapenos if desired.
Michele L. Seattle, WA
Judy H. Marblehead, MA