Mexican Tempeh Salad

Mexican Tempeh Salad


I grew up on a salad very similar to this.  It was always one of my favorite salads.  And why?  Because of the soggy chips!

  • Romaine Hearts, or some other crispy lettuce
  • Tempeh
  • Monterey Pepper Jack Cheese, shredded
  • Can of Pinto Beans, drained and rinsed
  • Tomato, chopped
  • Carrot, chopped
  • Tortilla Chips
  • Avocado, diced
  • Annie’s French Dressing (My mom always used Catalina, and this is a good healthy replacement)


  • 1 C Mexican Beer (I used Tecate)
  • Fresh Garlic, minced
  • ~2 T Peanut Oil
  • ~2 T Tamari
  • Juice of 1 Lime
  • 3 T Chili Powder
  • 1 T Red Pepper Flakes
  • 1 T Cumin
  • 1/2 t Oregano

The tempeh recipe I found in Veganomicon.  I did make a few variations to the recipe and I posted my version.  Also I prepared the tempeh in the morning so it would marinate all day.

1. Slice tempeh into 3 squares.  Next slice the 3 squares down the center making so you have 6 thin squares.  Lastly slice the squares into strips.

Boiled Tempeh

2. Bring a pot of water to boil, add the tempeh, and simmer for 10 minutes.

3. While the tempeh is simmering make the marinade by mixing all the above ingredients.

Marinating Tempeh

4. Drain tempeh and add to marinade.  Refrigerate all day!

This is what Taro does while we are at work!

5. Cook the tempeh.  Heat up a skillet and enough peanut oil to coat the pan.  Add the tempeh and cook until both sides are brown and lightly crispy.  (Once I started cooking this I realized it would have been much easier to leave the tempeh in 6 squares, cook, and then cut into strips.)

6. Assemble salad in a large salad bowl by adding the lettuce, cheese, pinto beans, tomato, carrot, avocado, and chips.  Crumble the chips a bit before adding to the salad.  Add salad dressing and mix well.

7. Once the tempeh is cooked and lightly cooled place on top of the salad!  All the good stuff sinks to the bottom of the salad bowl so dig down when serving.

Easy enough right?

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