Vegan Taco Salad Recipe
Hearty, fresh, and packed with bold flavor, this vegan taco salad is made with protein-rich tofu taco meat and quinoa, crisp veggies, and a creamy southwest dressing for the perfect make-ahead lunch or easy dinner.
Servings 4 people
Calories 695kcal
Ingredients
Creamy Southwestern Dressing
- ½ cup cashews (heaping) soaked overnight in water and drained, 105 g
- ⅓ cup water
- ½ teaspoon white vinegar
- 1 tablespoon lime juice
- 1 ½ teaspoons taco seasoning
- ½ cup salsa
- Salt and pepper to taste
Meatless Taco Crumbles - Makes about 3 cups
- 1 tablespoon coconut oil
- ½ cup onion chopped
- ½ cup tomato chopped
- ½ cup green bell pepper chopped
- 1 jalapeno chopped, optional
- 2 cups meatless crumbles I used this recipe for tofu crumbles but you can also use other meatless crumbles such as Beyond Beef.
- 1 cup cooked quinoa
- 1 tablespoon taco seasoning
Taco Salad Ingredients
- 1 head lettuce iceberg or romaine, chopped into small pieces
- 2 roma tomatoes diced
- 1 cup black beans rinsed and drained
- 1 cup bell pepper strips multi-colored if possible
- 1 cup corn
- ½ cup black olives sliced
- ⅓ cup red onions sliced
- 1 cup shredded vegan cheese optional
- ½ cup guacamole or mashed avocado
- ½ cup salsa or pico de gallo
- 4 ounces tortilla chips broken into pieces
- Lime wedges garnish
Instructions
Creamy Southwestern Dressing
- 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
- Protein is based on using 2 cups of tofu-based crumbles. This may change if you use a store-bought option.
- 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.
Nutrition
Calories: 695kcal | Carbohydrates: 76g | Protein: 26g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Sodium: 1302mg | Potassium: 1107mg | Fiber: 15g | Sugar: 12g | Vitamin A: 3612IU | Vitamin C: 85mg | Calcium: 297mg | Iron: 6mg
