Tempeh Caesar Salad Recipe

Time1h

Serves4

Chargrilled tempeh on a bed of romaine, baby kale and herbed croutons, tossed in garlicky Caesar dressing and sprinkled with vegan ‘parmesan’.

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Ingredients

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1
Prepare the Tempeh
Slice the tempeh into 1/2-inch thick slabs. Marinate in a mixture of olive oil, soy sauce, and garlic for 30 minutes.
2
Chargrill the Tempeh
Preheat a grill or grill pan over medium-high heat. Grill the marinated tempeh for about 5-7 minutes on each side, until grill marks appear and it is heated through.
3
Prepare the Salad Base
In a large bowl, combine the romaine lettuce and baby kale. Toss gently to mix.
4
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, nutritional yeast, salt, and pepper to taste until smooth.
5
Assemble the Salad
Pour the dressing over the greens and toss to coat evenly. Add the chargrilled tempeh on top.
6
Finish the Salad
Sprinkle with herbed croutons and vegan parmesan before serving.