Vegan Taco Salad

Vegan Taco Salad


Let me show you another easy to throw together meal prep made with mostly ready to eat or pre-seasoned ingredients! This taco salad is fresh, crunchy, flavourful, and packed with 32g of plant-based protein. Dress with dairy free queso, hot sauce, and enjoy!


Recipe notes:

You can substitute the veggie grounds and fava tofu for whichever brands you prefer, just keep in mind the macros will need adjusting.

Can't find the queso near you? Dress the salad with fresh salsa and guacamole instead!

LOWER the calories by removing the tortilla chips. Your new macros, no chips is:

444 cals - 20g fat - 36g carbs - 30g protein


Recipe makes 4 servings

Macros per serving:

566 cals - 26g fat - 51g carbs - 32g protein



280g or 1 brick Fava Tofu

340g veggie grounds, I used Big Mountain Foods

1 tbsp avocado oil

1 tbsp paprika

1 tbsp garlic powder

1 avocado

1/2 cup sauerkraut 

100g tortilla chips, I used Que Pasa Garden Salsa

4 servings or 120g Good Foods Queso Dip (available at Costco!)

1 cup chopped tomato

1/2 red onion, sliced

6-8 cups lettuce or spring mix



Preheat the oven to 375 F and line a baking tray with parchment paper.

Spread the veggie grounds across the baking tray, set aside.

Cube the fava tofu and add to the baking tray with the veggie grounds.

Season the baking tray with paprika, garlic powder, and avocado oil.

Toss everything together, then bake for 18-20 minutes.

Prep all your vegetables.

To four bowls or containers, layer lettuce, tomato, red onion, avocado, saurkraut and tortilla chips.

Top each serving with 1/4 of the baked protein mix. 

Top each with 2 tbsp queso and hot sauce if desired.

Seal and refrigerate until ready to eat.



If you love simple, high protein vegan recipe likes this one then make sure to check out the High Protein Vegan Ebook Collection! 

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