Vegan Taco Salad
This vegan taco salad is fresh, hearty, and easy to make with crisp lettuce, black beans, avocado, tortilla chips, tofu taco meat, and a creamy salsa dressing.
Servings: 4
Calories: 400kcal
Ingredients
For the salad:
- 1 batch tofu taco meat or about 1 pound (450 g) store-bought vegan taco meat
- 6 cups romaine or iceberg lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup corn fresh, frozen, or canned, I used canned
- 1 (15-ounce) can black beans or 1 ½ cups (260 g) cooked black beans
- ½ red onion finely chopped
- 1 avocado
- 1 cup tortilla chips crushed
For the dressing:
- ¾ cup vegan sour cream or unsweetened vegan yogurt
- ½ cup salsa any kind you like
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- First, prep the tofu taco meat. You can use my homemade recipe or your favorite store-bought vegan taco meat.
- Make the dressing by whisking together the vegan sour cream, salsa, lime juice, garlic powder, and salt in a small bowl.
- Add the lettuce, tofu taco meat, tomatoes, corn, black beans, and red onion to a large bowl. Dice the avocado and add it to the bowl as well. Drizzle the dressing over the salad and toss until well combined.
- Serve immediately with tortilla chips on top or on the side.
Notes
- Store the salad, dressing, and tofu taco meat separately in airtight containers in the fridge for up to 3 to 4 days.
- Add the avocado and tortilla chips just before serving so they stay fresh and crunchy.
- The assembled salad and dressing are not freezer-friendly, but the tofu taco meat can be frozen for up to 2 months.
- Reheat the tofu taco meat in a skillet or microwave, or enjoy it cold straight from the fridge.
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 32g | Protein: 14g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 650mg | Potassium: 650mg | Fiber: 11g | Sugar: 5g | Vitamin A: 3200IU | Vitamin C: 18mg | Calcium: 140mg | Iron: 4mg
