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Vegan Taco Salad

Easy vegan taco salad with tofu “meat”. The tofu is key, but the 2-ingredient creamy salsa dressing pulls everything together!

A big vegan taco salad.

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Tofu taco meat, easy dairy-free dressing, veggies, and black beans come together to create the vegan taco salad of your dreams!

If you’re thinking “ugh…tofu, really?” Just trust me. This recipe will make you a believer in tofu! It’s easy to prepare and tastes just like taco meat in the end. (If you can’t eat soy, don’t worry, I have some substitution suggestions below.)

Although I LOVE the “meat” in this recipe, the dressing is so tasty and super simple with just 2 ingredients.

You can meal prep this vegan taco salad and enjoy it throughout the week, or serve it as a family dinner.

Trying to go vegan? Sign up for our (FREE) Vegan Beginner’s Guide!

Ingredients: tomatoes, onion, corn, black beans, dairy-free sour cream, salsa, lettuce, and tofu taco meat.

Ingredients

  • Tofu: Extra firm is best. Firm tofu can be used if you’re in a pinch. We’ll be pressing it for the best texture.
  • Taco seasoning: Use 2 tablespoons of homemade taco seasoning or 1 store-bought seasoning packet.
  • Oil: For sautéing the tofu taco meat.
  • Vegan sour cream: Make your own or grab your favorite store-bought version.
  • Salsa: I like using hot salsa because the sour cream dilutes some of the heat.
  • Lettuce: Use your favorite! I love romaine or butter lettuce. Iceberg or spring mix are also good options.
  • Tomato: 1 large tomato or a couple of handfuls of cherry tomatoes.
  • Red onion: Red onion is most used in a salad, but you can choose a yellow onion for a less-sharp flavor.
  • Corn: Canned corn is the easiest to use but frozen & thawed is another good option.
  • Black beans: Adds more bulk, protein, and satiety. Pinto beans will also work.
  • Additional toppings of choice

Tofu Guide: How to Press Tofu
In this resource, you’ll learn 2 easy methods.

Tofu taco salad.

How to Make Vegan Taco Salad

The first step is to prepare vegan taco meat. (If you don’t like tofu, see the substitution section below.)

Press the tofu for 15 minutes, then chop it into small pieces or crumble it with your hands. See my guide on how to press tofu. Toss with the taco seasoning and oil. Sauté in a pan until browned.

While preparing the tofu, make the dressing by whisking together vegan sour cream and salsa. Chop all the veggies, drain and rinse the corn and beans, and assemble your salad.

Vegan sour cream and salsa mixed together to make a dressing.
Vegan sour cream salsa dressing.
Vegan taco meat.
The taco meat is made with tofu but you can also use vegan ground beef.

Substitutions/Variations

Salad is super versatile, so you can add in or omit ingredients based on your personal preference.

  • Tofu substitutions: Any vegan ground meat can be substituted, including Impossible, Beyond Burger, Gardein, or my homemade vegan beef. Season with taco seasoning and cook in a skillet.
  • Vegetables: You don’t have to stick to what is in a typical taco salad. Bell peppers, carrots, cucumbers, and chopped roasted red peppers are also tasty options.
  • Dressing: Salsa on its own makes for a great dressing. I also like to mix salsa with vegan ranch.
  • Toppings: Go wild! Tortilla strips or chips, guacamole, avocado, vegan cheese, queso, hot sauce, refried beans, etc.

Scaling

The ingredients can easily be halved or multiplied following the same directions.

Meal Prep

For meal prepping vegan taco salad, I recommend preparing all ingredients as instructed but storing the taco meat, dressing, and salad in separate containers. This is the best method for a fresh-tasting salad that is not soggy. 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!

Vegan taco salad with tofu meat and all the fixings (tomatoes, onion, black beans, corn, and more.)

Storage

Like with the meal prep directions, store all of the components (“meat”, dressing, and salad) separately to ensure freshness. Salad can usually store in the fridge for 2-5 days.

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

Vegan Taco Salad

Karissa Besaw
This vegan taco salad recipe is loaded with delicious ingredients to satisfy your hunger and delight your tastebuds.
5 from 4 votes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dinner, Lunch, Salad
Cuisine American, Vegan
Servings 4 salads
Calories 534 kcal

Ingredients
  

Tofu Taco Meat

  • 1 (14-ounce) block extra-firm tofu pressed for 15 minutes
  • 2 tablespoons taco seasoning
  • 1 tablespoon oil

Dressing

Salad

  • 8 cups lettuce chopped
  • 1 large tomato chopped
  • 1 large red onion sliced or chopped
  • 1 (14.5-ounce) can corn drained and rinsed
  • 1 (14.5-ounce can black beans drained and rinsed
  • additional toppings of choice guacamole, sour cream, vegan cheese, etc.

Instructions
 

Tofu Taco Meat

  • Chop the pressed tofu into small pieces or crumble with your hands. Toss with the oil and taco seasoning.
  • Heat the pan to medium-low heat. Add in the tofu and sauté until warm and crispy (about 5-8 minutes.)

Dressing

  • Whisk together the sour cream and salsa.

Salad

  • Prepare the vegetables, corn, and beans as instructed in the ingredient section.
  • Divide into 4 servings. Add vegan taco meat and dressing on top. Toss in additional toppings like guac or tortilla chips. Serve!

Nutrition

Calories: 534kcalCarbohydrates: 77gProtein: 24gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 572mgPotassium: 1155mgFiber: 15gSugar: 12gVitamin A: 1584IUVitamin C: 19mgCalcium: 104mgIron: 5mg
Did you try this recipe?Let us know how it was!

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