*This post may contain affiliate links. Read more »
Full disclosure: I used to think taco salad was just a bunch of fallen apart tacos that gave up on life. Forgive me, taco Goddess in the sky, because I now know I was dead wrong. This vegan taco salad has superbly kick-ass chipotle tofu taco meat, all the fixings and avocado lime dressing that lives rent free in my head anytime I'm stuck eating a humdrum "regular" salad.
Recipe tips tailored to what matters most to you:
Tamari in the taco meat, not regular soy sauce, and check that your tortilla chips or strips are made without wheat. That's the whole list.
Meal prep it on Sunday. Store the tofu taco meat, dressing and greens separately, they keep 4 days. Just don't dress it ahead.
Bake your own tortilla strips from corn tortillas at 375°F for 10-12 minutes. Cheaper than a bag of chips, and you control the salt.
Double the arugula and cucumber, and let the avocado lime dressing do the creamy work instead of piling on sour cream.
No Mexican chili powder? Ancho chili powder or fajita seasoning work. Using taco seasoning instead? Cut back the tamari so it's not too salty.
Skipping or rushing the tofu pressing step is the number 1 way to end up with soggy, steaming artificial cottage cheese slop. Wrap it in a clean kitchen towel and press it firmly for at least 15 minutes before you even think about crumbling it.
Especially if you are meal prepping this instead of consuming it immediately, this salad will hold up way nicer if you wash your salad greens and give them a well deserved ride in your salad spinner first.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Here's the thing about taco salads that most people are doing wrong. They treat the "meat" like an afterthought. A sprinkle of beans here, some store-bought beef crumbles that smell like a steamy-hot poop there, and then wonder why it tastes like something that came off the school/prison lunch line. Not us. Not today, mommy.
The meat here, which is the same exact thing I regularly rock in my tofu tacos, is what really carries this whole salad to the nexus of Tex-Mex glory.
If you meal prep on Sundays like some kind of functional human being, just store the tofu taco meat, dressing, and salad separately and assemble right before serving so nothing gets soggy and ruins your whole vibe. Leave enough room in the salad container so you can toss in the taco meat and dressing and shake or toss with a fork to combine.
This is also your lighter faster answer for when the vegan carne asada torta or vegan carnitas craving hits and you simply don't have the bandwidth, and are looking for something a tad bit healthier. Meal prep secured. Lunch flex achieved.
This was so good! I just love the tofu taco meat. I definitely have a plop of vegan sour cream and some guac or avocado slices with it. Top it off with some tortilla strips I make myself in the oven. I pack up everything but the greens separately and it's a filling freaking lunch getaway for work!
Jump to:
🥰 Why you'll adore this vegan taco salad recipe
🛒 No Weird Ingredients: Everything here lives at a regular grocery store and requires zero international grocery store shopping pilgrimages. This right here is what's kinda convenient about vegan Tex-Mex recipes over vegan Mexican recipes even though those are a bit more authentic.
✊ Vegan AF & GF: Welcome to my gluten-free vegan recipes hall of fame, m'darling. No animals are harmed here, and there's nary a speck of wheat floating around the atmosphere.
⏱️ Prep Ahead Like a Legend: The tofu taco meat and dressing both keep well in the fridge for several days so you can meal prep a big batch, and assemble portions of the salad in minutes whenever the hunger goblin comes to call.
Tested and Approved Worldwide: My vegan recipes are all perfected with the scrutiny of 1,000+ real home cooks from across the globe. That's more peer review than most scientific papers.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🥗 Vegan Taco Salad Ingredients
The Tofu
Extra-firm tofu is great, and super-firm, if you can find it, is even better.
We are going to crumble it, and this is the same exact method as my tofu chorizo which I teach in my free tofu cooking class. Tempeh or store-bought plant-based ground beef are totally solid swaps too if they are more your speed.
Mexican chili powder
Mexican chili powder is actually pretty chill heat-wise. It's a blend of chilies, cumin, and oregano and some other spices. Ancho chili powder, fajita seasoning, or a homemade mix all work in place of it. And if you wanna use regular taco seasoning instead just dial back the tamari in the recipe a little so things don't get too salty (like our rescue pup we are fostering, "Salty Dave.")
Nutritional yeast
You can use either powder or flake-style nutritional yeast in this recipe.
It also moonlights as the star in vegan nacho cheese, vegan cotija cheese and vegan elote, so buy the big bag my king, because you're gonna use every last flake.
Chipotle peppers in adobo sauce
Chipotle peppers in adobo are not optional. They are the smoky tangy spicy backbone of the entire taco meat and without them you just have seasoned tofu and that is a completely different and inferior thingy.
Make your own with my chipotle in adobo recipe if you want something cheaper and more natural. Otherwise, grab La Costeña or La Morena at the store, both are great.
Tamari
Tamari does 2 things here. It makes everything taste more savory and it keeps the whole dish gluten-free which is very considerate of it. If gluten is not a concern in your household just use regular soy sauce and nobody will know the difference, except for me, because I am hiding in the crawlspace of your house watching you cook through a periscope and judging your every move. Just kidding. Or am I?
Vegan sour cream
Vegan taco salad dressing needs a creamy tangy salad base and vegan sour cream is exactly that. I have a vegan sour cream recipe that is genuinely stupidly easy to make and tastes better than store-bought but if you're shopping Kite Hill and Tofutti are the 2 brands I think are pretty good.
Plain unsweetened plant-based yogurt is a solid backup, just please for the love of everything, check that it's not vanilla flavored. I'm begging you.
Tortilla strips or chips
Tortilla strips are the crunch this salad cannot live without and you can make your own 3 ways. Oven: thin strips of corn tortilla, a tiny bit of oil, and salt, 375°F (190°C) for 10 to 12 minutes. Air fryer: 350°F (175°C) for 6 to 8 minutes shaking halfway. Deep fry: in hot oil for 2 minutes until golden.
Store-bought crushed corn chips work great too if you're not in the mood for a whole wild-ass production.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯 Variations
Jackfruit Carnitas & Salsa Ranchera
Swap the chipotle tofu taco meat for jackfruit carnitas and spoon some salsa ranchera over the top before serving. The jackfruit brings that pulled pork-ish texture and the fresh salsa adds a smoky roasted tomato situation that takes this whole bowl to a completely different and very exciting place.
Soy-Free Vegan Fajita Version
Not a tofu or soy person? No problem. Skip the tofu taco meat entirely and top the salad with vegan fajitas instead, made out of steak-like lion's mane mushrooms. Add a generous spoonful of salsa fresca on top and you've got a real banger on your hands like you are a kid whose middle name is not "safety" on the Fourth of July.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make vegan taco salad
This salad has 3 components and every single one of them deserves your full attention, you wacky, distracted kitchen squirrel, you. Follow along with these step-by-step instructions packed with helpful tips to pull it all together without a hitch. Or scroll down to the printable recipe card if you're already way ahead of me.
Step One
Press Around and Find Out:
Wrap the tofu in a clean towel and press to remove excess moisture. Once pressed, crumble it into small, uneven pieces.
Step Two
Sautébraham Lincoln:
Heat the olive oil in a large skillet over medium-high heat. After about 90 seconds when the oil is hot, add the crumbled tofu and spread it into an even layer. Cook over medium heat for 8 to 10 minutes, stirring occasionally and using a thin metal spatula to scrape up any bits from the bottom, until lightly browned and slightly crisp in spots.
Step Three
Marinadine Velazquez
In a separate bowl, whisk together the tomato paste, Mexican chili powder, garlic powder, nutritional yeast, minced chipotle peppers in adobo sauce, tamari, and water.
Step Four
Taco Meat Me in St. Louis
Pour the seasoning mixture into the skillet with the tofu. Stir well to coat everything evenly. Cook over medium heat for 3 to 4 minutes, stirring regularly, until the liquid reduces and the tofu turns a meaty reddish-brown color. Remove from heat and let it cool.
Step Five
The Blend Is Near:
To make the dressing, combine the avocado, garlic, vegan sour cream, fresh lime juice, lime zest, chopped fresh cilantro, olive oil, water, and salt in a blender or food processor. Blend until smooth, then taste and adjust the salt as needed.
Step Six
Lettuce Entertain You:
In a large bowl, combine the chopped romaine lettuce, baby arugula, diced cucumber, diced tomato, and black beans. Toss until evenly distributed.
Step Seven
No Tortilla, No Cry:
Add the tofu taco meat to the salad. Drizzle with the avocado lime dressing and toss gently to coat.
Step Eight
Guac Down to Electric Avenue:
Divide into serving bowls and top with your favorite additions: guacamole, vegan sour cream, thinly sliced red onion, radish slices, tortilla chips or strips, and jalapeño slices.
💡Serving Ideas
Soup and salad are a slam dunk. A bowl of vegan pozole rojo, sopa de fideo, or Mexican lentil soup on the side will have your dinner guests pretty pumped without you spending the whole day in the kitchen.
Otherwise, when the torta craving inevitably hits at 9pm on a Wednesday because that is just how life works, a vegan torta de milanesa, vegan torta de chorizo, or vegan torta adobada are all right there waiting to hold hands with the best vegan taco salad bowl and walk down the aisle with it towards your face in dinner time matrimony.
👉Top tips
- Press the Tofu F'Realsies: Skipping or rushing the tofu pressing step is the number 1 way to end up with soggy, steaming artificial cottage cheese slop instead of the crispy browned vegan taco meat we're going for. Wrap it in a clean kitchen towel and press it firmly for at least 15 minutes before you even think about crumbling it.
- Dry Your Greens: Especially if you are meal prepping this instead of consuming it immediately, this salad will hold up way nicer if you wash your salad greens and give them a well deserved ride in your salad spinner first. Just get them mega-dry so they don't get swampy and wilted for you later in the week.
🤷♀️ FAQ
Yes, and you have more options than you probably realize.
The jackfruit filling from my vegan enchiladas and the soy curls filling from my vegan chicken mole torta are both exceptional here if you want to raid your fridge for something already made.
Pan fried seitan from either recipe in my seitan masterclass also works great scattered over the top. Whatever you go with just make sure it gets a little color in the pan first, and then cools, because nobody wants their salad hot and sucky.
🧊 Refrigeration
Store the salad components separately in airtight containers. The vegan meat and dressing ingredients keep just fine in the fridge for up to 4 days. But if you dress that whole salad and then try to eat it tomorrow? Baby. Those greens are going to be a wet soggy pile of regret and you will be laughed out of town by a wild west saloon full of clowns. There is just no coming back from that.
✌️You'll also love these vegan Tex-Mex recipes:
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Vegan Taco Salad Recipe
Equipment
- Dutch oven (optional)
Ingredients
For the Tofu Taco Meat:
- 14 oz. Extra-firm tofu
- ¼ cup olive oil
- ¼ cup tomato paste
- 2 teaspoons Mexican chili powder
- ½ teaspoon garlic powder
- 4 teaspoons nutritional yeast
- 3 tablespoons chipotle peppers in adobo sauce minced
- 2 tablespoons tamari
- ½ cup water
For The Avocado Lime Dressing:
- 3 tablespoons avocado meat
- 1 teaspoon garlic minced
- ¼ cup vegan sour cream
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- ¼ cup cilantro chopped
- 2 tablespoons olive oil
- ½ cup cold water
- ¼ teaspoon salt or to taste
For the Salad:
- 6 cups romaine lettuce chopped
- 2 cups baby arugula
- 1 cup cucumber diced
- 1 cup tomato diced
- 15 oz. canned black beans drained and rinsed
To Serve and Garnish:
- Guacamole
- Vegan sour cream
- Thinly sliced red onion
- Thinly sliced red radish
- Tortilla strips or chips
- Jalapeno slices
Instructions
- Wrap the tofu in a clean towel and press to remove excess moisture. Once pressed, crumble into small, uneven pieces.
- Heat the olive oil in a large skillet over medium-high heat. After 90 seconds when the oil is hot, add the crumbled tofu and spread it into an even layer. Cook over medium heat for 8-10 minutes, stirring occasionally, using a thin metal spatula to scrape any buildup off the bottom of the pan as you go, until lightly browned and slightly crisp in some spots.
- In a separate bowl, whisk together the tomato paste, Mexican chili powder, garlic powder, nutritional yeast, minced chipotle peppers in adobo sauce, tamari, and water.
- Pour the seasoning mixture into the skillet with the tofu. Stir thoroughly to coat all bits evenly. Cook over medium heat for 3-4 minutes, stirring regularly, until the liquid reduces and the tofu reaches a meaty reddish brown color. Remove from heat and set aside to cool.
- To prepare the dressing, combine the avocado, garlic, vegan sour cream, lime juice, lime zest, chopped cilantro, olive oil, and salt in a blender or food processor. Blend until smooth. Taste and adjust salt to taste.
- In a large bowl, combine the chopped romaine lettuce, baby arugula, diced cucumber, diced tomato, and black beans. Toss to distribute evenly.
- Add the tofu taco meat to the salad. Drizzle with the avocado lime dressing and toss gently to coat.
- Divide into serving bowls and top with guacamole, vegan sour cream, thinly sliced red onion, radish slices, tortilla strips or chips, and jalapeño slices.
Notes
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Cathy says
Tasty meal that is quick to prepare. Love the avocado lime sauce
KRB says
Confession - I just made the dressing and not the entire recipe but it is excellent, easy to make and so good I could drink it.
Kathleen Lewis says
This was so good! I just love the tofu taco meat. I definitely have a plop of vegan sour cream and some guac or avocado slices with it. Top it off with some tortilla strips I make myself in the oven. I pack up everything but the greens separately and it’s a filling freaking lunch getaway for work!