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Vegan Taco Salad

Course Main Course
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Rebelle Kitchen



  • 1 block tempe Broken up into small pieces
  • 2/3 cup water
  • 1 packet taco seasoning


  • 8-10 very small tomatoes
  • ½ onion diced
  • 1 TBS vinegar
  • 1 TBS sugar
  • chives or cilantro to taste

Other toppings

  • 1 can beans I used pinto
  • 1 can organic corn
  • spring mix spinach, lettuce etc.
  • avocado mashed
  • vegan mayonaise
  • Fritos


  • Break up the tempe into a pan and fry for 5 minutes before adding the water and taco seasoning according to the directions on the packet. Let simmer for 10 minutes or until brown.
  • Dice the tomatoes and onion and mix together in a bowl with the vinegar, sugar, and cilantro or chives.
  • Put all the toppings in cute little bowls and then build your own taco salad starting with the spring lettuce mix, tempe, beans and corn, salsa, vegan mayo, avocado and lastly Fritos on top.
  • Take a picture then mix them all together and enjoy!