Queso Tempeh Taco Salad
[Vegan]

1. Preheat oven to 300°F.
2. Slice tortillas into ~1/2 x 2-inch strips. Arrange strips on a baking sheet. Make sure to not overlap them. Bake for 20 minutes, or until starting to brown. Watch these carefully as they can burn quickly. Remove from oven and leave oven on.

Dairy-Free Queso Dressing:

1. Place all queso ingredients in a food processor and process until smooth, stopping to scrape down sides periodically.

Tempeh Taco "Meat":

1. Heat 1 tablespoon of water in a skillet over medium-high heat. Using your hands, break the tempeh up into small pieces and add it to the pan. Cook until it begin to brown, which should take about 5 - 7 minutes.
2. Add all the tempeh taco meat spices and stir to coat the tempeh evenly. Add water 1 tablespoon at a time as needed to prevent sticking to pan. Continue to cook until tempeh is crispy on the edges. This should take approximately 10 - 12 minutes. Make sure to stir occasionally.

Assembly:

1. Place lettuce in bowl followed by beans, tomato, avocado, pickled jalapenos and tempeh taco meat. Drizzle and toss queso to coat everything evenly. Sprinkle tortilla strips on top.