Vegan Taco Salad

This vegan taco salad is everything I love about taco night piled high into one bowl! Crunchy lettuce, juicy tomatoes, sweet corn, and satiating black beans are tossed with tofu-based taco meat and drizzled with a creamy spiced dressing. 

One of my favorite parts of taco night actually occurs right at the end of the meal. You know when you’re really too full for a whole other taco but you still crave juuust a bit more? That’s precisely when I take a little scoop of each of my favorite taco components onto my plate and eat it with a fork instead of filling up on yet another tortilla! 

This taco salad takes that experience and rolls with it. All the best taco toppings, proteins, and veggies come together in a single bowl and are tossed in my favorite spicy yet creamy dressing. This meal is ready to be enjoyed by the forkful and with minimal fuss–no two-handed tortilla holding required! 

On those nights when you just want to kick back, create less dirty dishes (which is every night if you ask me), and feel accomplished for getting some extra veggies to boot, this taco salad checks all the boxes. A spicy pitcher of micheladas is optional–but highly recommended! 

Ingredients

For the Dressing:

• Vegan sour cream or plain vegan yogurt- Gives this dressing a creamy base and has a cooling effect when paired with all of the spices to come! 
• Lime juice – Because lime is a must when it comes to Mexican food! The bright flavor of this citrus fruit is key to this dressing’s success.
• Apple cider vinegar – Adds tartness and slightly fermenty funk. 
• Maple syrup – A little sweet to balance out the tang and spice! Agave nectar works well here too.
• Onion powder – Adds depth of flavor without being as overpowering as raw onion.
• Garlic powder – I like the ease of using powdered garlic in dressings, but if you want to use a fresh clove, by all means! Mince it finely and use 1-2 teaspoons to replace the powder. 
• Chili powder – For the all important spice factor! Regular chili powder is great here, or for a smoky take, use chipotle chili powder. If you prefer your taco salad to be mild you can use less of this ingredient or omit it altogether. 
• Salt – The universal flavor enhancer! 

For the Salad:

• Shredded lettuce – A mild and crunchy base is key to this taco salad. Iceberg lettuce is my favorite here, but romaine works well too. I find that using spring mixes or spinach here really takes away from the taco-ness of this salad, so I recommend sticking to these two. 
• Canned sweet corn – Canned corn adds a subtle sweetness and a nice textural element.
• Tomatoes – A pop of acidity that adds vibrant flavor to your taco salad. Roma, grape, and cherry tomatoes will all make excellent options. 
• Canned black beans – A great source of plant-based protein that also adds body and helps to make this salad into a meal. I love the creamy texture and nutty flavor of black beans, but kidney or pinto would work here too.
• Taco tofu, or other vegan meat substitute – My recipe for Taco Tofu follows, but if you prefer to use a store bought or other vegan ground meat substitute here, go for it! Just be sure to cook it with taco seasoning. 
• Red onion – Has a uniquely sharp and pungent flavor that really wakes this salad up! 
• Tortilla chips – I love to crush a few chips and use them as a topping on the salad. If left whole, they also work great as a dipper too! 

How To Make A Vegan Taco Salad

1. Make the dressing. In a small bowl, combine all of the dressing ingredients–vegan sour cream, lime juice, vinegar, maple syrup, onion powder, garlic powder, chili powder, and salt–and whisk thoroughly. Set aside. 
2. Make the salad. In a large bowl, combine the lettuce, corn, tomatoes, black beans, and taco tofu. Lightly toss to combine. 
3. Dress the salad. Add the diced red onion and drizzle the dressing over the salad mixture, then toss again until well mixed. 
4. Chill. Let the salad rest in refrigeration briefly, just enough to let the flavors combine and juices develop. 
5. Garnish and serve! Crush some tortilla chips and shower them over the top of your taco salad if you like, and/or serve it with additional chips on the side for dipping. 

For the Tofu Taco Meat

You’ll need:

• Smoked tofu
• Vegetable oil
• Taco seasoning

Drain off any liquid surrounding the smoked tofu. Finely chop or crumble the tofu into about evenly sized pieces that resemble ground meat. I like to do this with my hands as I find it produces a more natural crumbled consistency, but if you prefer to use a knife that is just fine. Heat vegetable oil in a large skillet over medium heat. Stir in the crumbled tofu and taco seasoning and cook until hot and lightly crispy, about 5-8 minutes. Reserve until ready for use.

Watch Us Make Vegan Taco Salad

Variations

Switch Up the Veggies: Whatever veggies you might like on a taco will be right at home on this salad too! I am all about no waste cooking so if you have other veggies languishing in the veggie drawer, by all means use them in this recipe. Among my favorite additions: diced bell peppers, sliced red radishes, chopped jalapeno, sliced olives, and wedges of creamy avocado!

To Top Things Off: Feel free to bring out the additional taco toppings too! A sprinkle of dairy free shredded cheese, dollop of vegan sour cream, spoonful of salsa or pico de gallo, and handful of fresh cilantro leaves are more than welcome additions to this taco salad bowl.  

How to Store Vegan Taco Salad

Refrigerating. For best quality, try to only dress as much vegan taco salad as you plan to eat as the salad veggies keep better without dressing on them. If you have leftover dressed salad, I recommend storing it in an airtight container in the fridge and plan to eat it ASAP! For leftover undressed salad, you can keep it tightly sealed in the fridge until the next day, with the dressing stored separately.  

Freezing. Unfortunately, nothing about this salad is freezer friendly. Fresh vegetables turn mushy when frozen and the vegan sour cream based dressing is unlikely to hold its consistency. Enjoy this salad fresh!