Tempeh Taco “Meat” Salad with Cashew Sour Cream
4
servings
Side Dish
Course
Print Recipe
Ingredients
Directions
Cashew Sour Cream
1 c
raw unsalted cashews
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¼ c
raw apple cider vinegar
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½ tsp
sea salt
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Salad
1 tbsp
coconut oil
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8 oz
organic, non-GMO tempeh
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2 tsp
chili powder
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¼ tsp
dried oregano
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1 tsp
ground cumin
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½ tsp
paprika
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¼ tsp
cayenne pepper
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¼ tsp
freshly ground black pepper
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2
romaine hearts, chopped
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2 tsp
fresh lemon juice
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1 tbsp
olive oil
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½ tsp
sea salt
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1
ripe tomato, quartered
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1
avocado, pitted and sliced
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1
large handful of fresh cilantro leaves
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This salad is complete enough to serve as a whole meal. It is both meat and dairy-free yet has all the creamy and dense protein textures of a traditional Mexican salad. The deliciousness is there, with the added bonus that it’s supportive to our bodies with plant-based protein, minerals, fiber, and more, and none of the congestive, blocking qualities. Now that is a supersalad!

 

Directions

  1. Make the cashew sour cream: In a blender, combine the cashews, cider vinegar, sea salt, and 1⁄3 cup of water, and blend on high speed until the mixture is smooth and creamy, about 1 minute; add a tablespoon or two of water if necessary. Refrigerate the dressing while making the rest of the dish.

    Note: There will be plenty of cashew sour cream left over—it’s easier to blend a larger quantity. Save it for a veggie dip or even a thicker salad dressing. It will keep, refrigerated, for up to 1 week.
  2. In a skillet, melt the coconut oil over medium- high heat. Use your hands to crumble the tempeh into small pieces and add it to the skillet. Cook until it begins to brown, 5 to 7 minutes. Add the chili powder, oregano, and spices to the pan, along with 1⁄3 cup of water. Stir the mixture to evenly coat the tempeh with the spices. Continue to cook until the water is completely absorbed and the tempeh begins to brown and get crispy on the edges, 10 to 12 minutes.
  3. While the tempeh cooks, toss the romaine in a bowl with the lemon juice, olive oil, sea salt, and tomato.
  4. To serve, divide the salad evenly among four bowls, and top each with one-fourth of the tempeh mixture, avocado slices, and cilantro.

Excerpted from Recipes for Your Perfectly Imperfect Life by Kimberly Snyder.Ylva Erevall Text Copyright © 2019 Kimberly Snyder. Photo Copyright (c) Ylva Erevall. Reprinted with permission from Harmony Books, a division of Penguin Random House New York, NY. All rights reserved.

Kimberly Snyder

Kimberly Snyder, C.N. is a nutritionist and multi-time New York Times best-selling author. A wellness expert and passionate yoga practitioner, Kimberly has dedicated her life to inspiring others to discover their own light and true beauty. Her new book Recipes For Your Perfectly Imperfect Life is on sale February 19.

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