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+ servings

Spicy Tempeh Taco Salad

Servings 2


  • 8 oz. tempeh
  • ½ white onion
  • 3 cloves of garlic
  • 2-3 tablespoons olive oil
  • salt + pepper
  • small handful of fresh cilantro maybe a heaping tablespoon once chopped for those who MUST have a measurement
  • half a head of lettuce or more if you want even more veggies
  • 2-3 tablespoons salsa make your own, or use a jar like I did
  • ¼ cup mayo
  • 1 tablespoon Sriracha
  • 2 flour tortillas


  • Cube 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.
  • You can go ahead and stir together the mayo and Sriracha. Set aside until you need it.
  • If 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.
  • Sauté 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.
  • Chop up the lettuce. Assemble the salad: tortillas, lettuce, tempeh mix, salsa, chopped cilantro, and spicy mayo.