Quick & Easy Tempeh Taco Salad

Quick & Easy Tempeh Taco Salad

Christina Archer
Tempeh is hearty protein-rich addition for salads and it’s great at soaking up flavors! Local Registered Dietitian Christina Archer has shared one of her favorite recipes with us to share with you - a super delicious guide for building your own simple and flavorful tempeh taco salads at home!
Course Main Course, Salad


  • 1 package frozen riced cauliflower I get mine from Trader Joe’s
  • 1 14 oz fire roasted diced tomatoes
  • 8 oz package organic tempeh Trader Joe’s, Sprouts, Whole Foods
  • ½ onion diced
  • ½-1 package taco seasoning depending on your taste preference
  • shredded cabbage or romaine lettuce
  • cilantro for garnish
  • salsa
  • Sliced olives
  • diced avocado or guacamole
  • 1 14 oz can beans any variety
  • corn tortillas optional*


  • Let frozen cauliflower defrost at room temperature while you chop up the onion.
  • Cook the diced onion in a medium-large non-stick pan until it’s soft. Add splashes of water as needed to keep the onion from sticking to the pan.
  • Add entire package of riced cauliflower to the pan. If there are large frozen chunks, just break it up with your spatula as it cooks. Cook 5 minutes or until it’s no longer frozen.
  • While the cauliflower is cooking, crumble the tempeh with your fingers (so it looks like ground meat). Add to the pan and mix thoroughly.
  • Add canned tomatoes and taco seasoning. Cook the mixture 5-10 minutes, stirring occasionally, to let flavors combine.
  • To serve: Put a couple handfuls of shredded cabbage/lettuce in a bowl then top with tempeh mixture, beans, salsa, olives, avocado and cilantro.


Turn this taco salad into tacos by putting the mixture into warm corn tortillas.
Photo: Christina Archer