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This Grilled Tempeh Vegan Caesar Salad is lightened up by using a tahini-based dressing and protein-packed with marinated tempeh | ThisSavoryVegan.com #thissavoryvegan #vegancaesar #salad

Grilled Tempeh Vegan Caesar Salad

Servings: 4
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
This Grilled Tempeh Vegan Caesar Salad is lightened up by using a tahini-based dressing and protein-packed with marinated tempeh.
5 from 6 ratings
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Ingredients

FOR THE TEMPEH

  • 8 oz tempeh cut in 16-24 pieces*
  • 8 oz Italian dressing
  • non-stick spray

FOR THE CROUTONS

  • 2 cups crusty bread I used ciabatta, cut in cubes
  • 2 tbsp olive oil
  • 1/2 tsp garlic salt

FOR THE DRESSING

  • 1/3 cup tahini
  • 1-2 lemons juiced
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 3 cloves garlic diced
  • salt & pepper to taste
  • water as needed

FOR THE SALAD

  • 2 heads romaine chopped
  • 2 avocados chopped

Instructions
 

  • Add the tempeh pieces and the Italian dressing to a bowl, making sure all of the pieces are covered. Cover and place in the fridge for at least 30 minutes.
  • While the tempeh is marinating, prepare the croutons. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 
  • Combine the bread, olive oil and garlic salt in a bowl. Toss to combine. 
  • Spread the bread evenly on the baking sheet and place in the oven for 20 minutes - tossing halfway.
  • Prepare the dressing by combining the tahini, lemon juice, apple cider vinegar, olive oil, garlic, salt & pepper in a bowl or mason jar. Stir to combine, adding water until desired consistency is reached. 
  • To cook the tempeh, heat a pan on the stove over medium heat. Spray with non-stick spray and use tongs to place the tempeh in the pan (allowing the marinade to drip off).**
  • Cook until the tempeh is browned on both sides (approx. 3-5 minutes per side). Remove from the pan and assemble the salad.
  • Add the romaine to a large bowl and drizzle with dressing. Toss until the lettuce is coated. Top the salad with croutons, avocado and the tempeh. Serve with additional black pepper and any leftover dressing.

Video

Notes

*I cut my tempeh long ways into 3 pieces and then cut each of those pieces into 8 triangles (for a total of 24 pieces). You can cut them into thicker or thinner chunks (or triangles). It shouldn't affect the cook time.
**I reserved the leftover marinade and just put it back in the salad dressing bottle.
***AIR FRYER INSTRUCTIONS: Place the marinated tempeh pieces in a single layer in the air fryer basket and cook for 10 minutes at 350 degrees, flipping halfway. You may need to work in batches depending on the size of your air fryer.
Cuisine: American
Course: Salad
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