Pretzel Crusted Buffalo Tempeh Salad
This Pretzel Crusted Buffalo Tempeh Salad has crunchy veggies, buffalo pretzel crusted tempeh and a creamy vegan ranch dressing. The perfect vegan salad!
Ingredients
FOR THE TEMPEH
- 1 cup crushed pretzels about 2 cups of whole mini pretzels
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp pepper
- 1 15-ounce can chickpeas liquid and chickpeas separated
- 16 oz tempeh
- olive oil spray
- buffalo sauce
FOR THE VEGAN RANCH
- 1/2 cup vegan mayo
- 1/4 cup olive oil
- 1 clove garlic peeled
- 1 tbsp dried chives
- 1 tbsp apple cider vinegar
- 1/4 cup parsley fresh
- 1/2 tsp onion powder
- salt if needed
- water or non-dairy milk, to thin
FOR THE SALAD
- 2 heads romaine chopped
- 1 avocado
- 1 cup cherry tomatoes halved
- radish slices optional
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Add the pretzels, onion powder, garlic powder, smoked paprika, chili powder and pepper to a food processor. Pulse until it resembles breadcrumbs.
- Drain the chickpeas, reserving the aquafaba (chickpea water) in a bowl. With your hands, break the tempeh into chunks.
- To dredge, dip the tempeh into the aquafaba then into the pretzel mixture, pressing it into the tempeh. Place on the baking sheet and repeat with remaining tempeh pieces. Spray with olive oil. Place in the oven and bake for 10 minutes. Flip and cook for an additional 10-15 minutes, or until crispy.
- Meanwhile, add all of the dressing ingredients to a food processor or blender. Pulse until combined, adding water as needed to thin. Set aside.
- Remove the tempeh from the oven and drizzle with buffalo sauce.
- To assemble, layer the romaine, chickpeas, avocado, cherry tomatoes, radishes and tempeh in a large bowl. Drizzle with dressing and serve.
Video
Calories: 513kcal, Carbohydrates: 34g, Protein: 22g, Fat: 34g, Saturated Fat: 5g, Sodium: 433mg, Potassium: 1124mg, Fiber: 10g, Sugar: 4g, Iron: 6mg
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