Tempeh Black Bean Taco Salad

By Vegiegail

Ingredients

• For marinated tempeh:
• One 8-ounce package tempeh, cut into 1/2-inch cubes
• 1 Tablespoon fresh lime juice
• 2 Tablespoons grape seed oil, divided
• 1 teaspoon liquid smoke
• 1 teaspoon pure maple syrup
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• For salad:
• One 14-ounce can black beans, drained
• 1 small head of Romaine lettuce, shredded (can also use 1 bunch kale, shredded)
• 2 avocados, diced
• 1 cup fresh salsa
• Tortilla chips
• Cashew sour cream
• For the cashew sour cream (From Colleen Patrick Goudreau)
• 1 1/2 cups raw cashews
• 1/4 cup fresh lemon juice
• 1/2 to 3/4 cup water
• Salt, to taste

Details

Servings 4
Adapted from cafejohnsonia.com

Preparation

Step 1

Make the cashew sour cream: Blend cashews, lemon juice, 1/2 cup water and a little salt in a blender or food processor gradually moving from low to high speed. While the machine is running, add a little more water as needed until you have reached a consistency that is like whipped cream. Store in an airtight container for up to 4 days. Yield: 1 cup

Place tempeh in a shallow dish. Mix together lime juice, 1 Tablespoon grape seed oil, liquid smoke, maple syrup, chili powder, cumin, and salt. Let marinate for at least 30 minutes, preferably a few hours. Stir every so often so it marinates evenly.

To cook, heat the remaining 1 Tablespoon grape seed oil in a non-stick skillet over medium-high heat. Remove tempeh from the marinade and cook for 5-10 minutes, turning the pieces over periodically so they brown evenly and crisp up.

Meanwhile, start assembling salads. Divide the lettuce between four wide, shallow bowls. Top each with the black beans, and the warm tempeh. Spoon some of the diced avocado and salsa on top of each salad and drizzle with the cashew sour cream. Serve with tortilla chips on the side.