Tired of boring lunches? Try out the best vegan taco salad made with a homemade tofu taco meat, plenty of crisp chopped vegetables, and a creamy salsa dressing! It's packed with flavor and you can even pack it up and take it along with you for an easy taco salad lunch on the go.
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 591kcal
Ingredients
Creamy Southwestern Dressing
½cupcashews(heaping) soaked overnight in water and drained, 105 g
Combine all the cashews, water, white vinegar, lime juice, taco seasoning, and salsa in a blender and blend together until smooth. Taste and add salt and pepper to taste. Set aside.
Vegan Taco Meat
Heat coconut oil in a skillet over medium heat. Add the onions, tomato, green bell pepper, and jalapeno. Cook until softened, about five minutes.
Add the tofu crumbles, cooked quinoa, and taco seasoning. Mix together, reduce the what to low, and cook for five minutes. Stir frequently. Taste and adjust the seasonings as desired.
Assemble the Salads
Place the lettuce on serving plates or large platter. Top with tofu taco meat.
Top with diced tomatoes, black beans, bell pepper strips, corn, black olives, and red onions.
Sprinkle with cheese and add a dollop of guacamole and salsa.
Drizzle with salad dressing and top with tortilla chips. Serve with lime wedges.
Notes
Soak your cashews overnight for the creamiest dressing. If you forget, you can soak them in boiling hot water for an hour.Don't forget a squeeze of lime! It adds a bit of bright, tart flavor to your salad.Enjoy your vegan taco salad immediately after assembling it and adding the dressing.