Tempeh Taco Salad
Gluten Free: undefined
Vegetarian: undefined
Vegan: undefined
Reset 7: undefined
MAKES: serving
Ingredients
4 oz tempeh
1 tsp olive oil
1/2 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
Dash paprika
Pinch crushed red pepper
1 Tbsp tomato paste
1 Tbsp water
1/4 cup black beans, rinsed and drained
1 cup romaine, chopped
1 cup cherry tomatoes, halved
1 Tbsp cilantro, chopped (optional)
Sea salt and pepper to taste
Directions
Heat oil over medium-high heat. Crumble tempeh in a bowl then add to pan. Cook for 3 to 4 minutes.
Add spices, tomato paste, and water. Stir to combine. Cook 3 to 4 minutes or until most of the liquid has been absorbed. Remove from heat. Set aside.
In a bowl, combine romaine, tomatoes, cilantro, salt, and pepper. Toss.
Top with 1/4 cup black beans and tempeh mixture.