Looking for a delicious and healthy meal that's bursting with flavor? Look no further than this easy vegan taco salad recipe! Packed with wholesome ingredients and colorful veggies, this dish is a perfect option for a Taco Tuesday or any occasion. Whether you're a vegan, vegetarian, or simply looking to incorporate more plant-based protein into your diet, this recipe will satisfy your taste buds and leave you wanting more. So let's get started!
This healthy taco salad is not only super delicious, but has a ton of fresh veggies, and is a great gluten-free meal option as well. The flavor pairings work so well together, and it is super fresh and crisp, making it the perfect summer meal to make on a hot day, or to bring to a summertime get-together!
Vegan Taco Meat
In this recipe, I made crispy tofu to give the recipe its vegan "meat". I think the seasoned crispy tofu is absolutely delicious and pairs perfectly with the flavors. Some other options for what you can use are store-bought vegan "ground beef" like Impossible meat, or making a walnut taco meat. I have tried both options, and this high-protein tofu option is my personal favorite!
What you will need for this vegan taco salad
Salad Ingredients
- romaine lettuce
- spinach & arugula: I like to add extra greens that make this salad even more nutritious, so I added spinach & arugula to this recipe. This is optional and you can leave it out, but I think that the more veggies, the better!
- corn: I used canned corn because it's already prepared and much easier, but you can of course use fresh corn.
- black beans: again, I used canned beans as this significantly cuts down on the prep time. I also decided to use black beans, but you can also use pinto beans or even refried beans.
- chopped cherry tomatoes: regular tomatoes will work just fine, but I think that cherry tomatoes are more flavorful.
- avocado
- red onion
- tofu (see tofu instructions below)
- fresh cilantro
- tortilla chips (see instructions below)
The above are the toppings that I chose and I think they pair perfectly with these flavors. Here are some other topping options that are popular on taco salads and that you might enjoy:
- green onions
- pico de gallo
- black olives
- bell peppers
- vegan cheese
- fresh salsa
- sunflower seeds
Tofu Ingredients
- firm tofu
- olive oil: or another type of oil like avocado oil
- cornstarch
- smoked paprika
- cumin
- garlic powder
- salt & black pepper
Chipotle Lime Dressing Ingredients
- vegan yogurt: you can also use vegan sour cream instead
- vegan mayonnaise
- cilantro
- chipotle seasoning: you can also use a canned chipotle pepper in adobo sauce, and this would be the more traditional method, but I used chipotle seasoning because this is what I already have in my spice drawer.
- juice from 1 lime: you can also use lemon juice if you don't have a lime.
- garlic powder
- onion powder
- smoked paprika
- salt & pepper
optional: 1 teaspoon of chili powder for a little extra kick
Note: you can also use premade taco seasoning and mix it with the yogurt and mayonnaise. The above spices are basically all of the spices that would normally go into a taco seasoning, with a few extra to make it even more delicious.
Tortilla Chips Ingredients
- corn tortillas
- freshly squeezed lime juice
- olive oil
- salt
Note: you can buy tortilla chips to add if you do not want to make your own. However, making your own is so easy and they turn out so delicious! Plus, you know exactly what you are putting in them and you aren't consuming a bunch of unnecessary ingredients.
The full recipe and nutritional information are at the bottom of the post in the recipe card. If you try and like this recipe, please consider leaving a review as it really helps out my work 🙂
How to make the salad
Start by cutting up the tortillas into strips and tossing them in a bowl with some olive oil, lime juice, and salt.
Line them on a baking tray, then bake them at 350*F for about 20 minutes, until they are crispy.
Next, prepare the tofu. Start by draining the extra water from the tofu and cutting up the tofu into small squares.
Toss the tofu in a bowl with olive oil, cornstarch, smoked paprika, cumin, garlic powder, and salt. I don't really measure this, I just eyeball here.
Transfer the tofu to a large skillet over medium-high heat and cook it until it's crispy. Make sure to stir and flip the pieces constantly so they cook evenly.
Wash the greens and tomatoes. Chop the lettuce, cherry tomatoes, onion, cilantro, and avocado. Drain and rinse the cans of corn and beans.
Now it's time to assemble the salad. In a large salad bowl, add the greens, beans, corn, chopped cherry tomatoes, chopped onion, tofu, avocado, chopped cilantro, and tortilla strips.
To make the southwest dressing, add the yogurt, mayo, spices, cilantro, and lime juice and whisk them up. You can also use a food processor to do this, but it's also super easy to just whisk them up in a bowl.
Pour the taco salad dressing on top of the salad, dig in, and enjoy!
This easy vegan taco salad recipe is a testament to the fact that healthy eating doesn't have to compromise flavor. This meal is full of colorful veggies, is packed with protein, and is finished with the most delicious creamy chipotle dressing. It's a gluten-free and wholesome meal that will please everyone at the table.
Whether you're following a vegan or vegetarian lifestyle, or simply looking to add more vegan foods to your diet, this salad is a go-to recipe that will satisfy your taste buds and nourish your body. So whip up this delicious dish, and enjoy a taco salad night filled with the goodness of fresh vegetables and vibrant flavors!
Storing the salad
If you don't finish this all in one sitting, you can store it in an airtight container in the fridge.
Alternatively, if you want to meal prep it ahead of time to have it ready to enjoy at anytime, you can make each of the parts of the salad separately and store them in the fridge, then assemble the salad when you are ready to enjoy it.
For example, prepare the tofu and store it in a container in the fridge, then do the same for the tortilla chips, the spicy dressing, and the prepped veggies. Then throw them all together and dig in when you need a snack or a delicious meal!
If you love Tex-Mex inspired recipes, you may also like these one-pot quinoa tacos. As the name suggests, you only need one pot to make them, so you will have a delicious and nutritious meal ready in no time, with minimal cleanup.
You may also like these adorable taco cups that are so fun to make, and the perfect vegan appetizer to bring to any get-together!
Video
Vegan Taco Salad Recipe with Creamy Chipotle Dressing
Ingredients
Salad Ingredients
- 7 oz chopped romaine lettuce
- 5 oz mixed greens spinach & arugula
- 1 cup corn I used canned
- 1 cup of black beans I used canned
- 1 ½ cups chopped cherry tomatoes
- 1 medium avocado
- ½ large red onion
- tofu see tofu instructions below
- a handful of cilantro
- tortilla chips see instructions below
Tofu Ingredients
- 8 oz tofu
- olive oil
- cornstarch
- smoked paprika
- cumin
- garlic powder
- salt
Chipotle Lime Dressing Ingredients
- ½ cup vegan yogurt use thick and creamy vegan yogurt if you can find it
- ½ cup vegan mayonnaise
- 2 tablespoon finely chopped cilantro
- 1 teaspoon chipotle seasoning
- juice from 1 lime
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
Tortilla Chips Ingredients
- 5 corn tortillas
- fresh lime juice
- drizzle of olive oil
- salt
Instructions
- Start by cutting up the tortillas into strips and tossing them in a bowl with some olive oil, lime juice, and salt.
- Line them on a baking tray, then bake them at 350*F for about 20 minutes, until they are crispy.
- Next, prepare the tofu. Cut up the tofu into small squares.
- Toss the tofu in a bowl with olive oil, cornstarch, smoked paprika, cumin, garlic powder, and salt.
- Transfer the tofu to a pan over medium heat and cook it until it's crispy. Make sure to stir and flip the pieces so they cook evenly.
- Wash the greens and tomatoes. Chop the lettuce, cherry tomatoes, onion, cilantro, and avocado. Drain and rinse the cans of corn and beans.
- Now it's time to assemble the salad. In a large bowl, add the greens, beans, corn, chopped cherry tomatoes, chopped onion, tofu, avocado, chopped cilantro, and tortilla strips.
- To make the dressing, add the yogurt, mayo, spices, cilantro, and lime juice and whisk them up.
- Pour the dressing on top of the salad, dig in, and enjoy!
Alyssa
I loved this recipe! I didn’t have everything for the dressing so just used salsa n added some guacamole. Very good n filling!
Gaby Dimova
I'm so happy to hear that you liked it!! Thank you so much for your feedback 🥰