Tempeh Vegan Caesar Salad
A fresh, protein-rich take on the classic Caesar salad—made vegan with marinated tempeh, homemade croutons, and a creamy tahini-based dressing. This salad is hearty yet light, full of good fats, fiber, and plant-based protein, making it a perfect option for everyday meals.
Equipment
- 1 Mixing bowl (large, for salad)
- 1 Mixing bowl (medium, for marinade)
- 1 Mason jar or small bowl (for dressing)
- 1 Sharp Knife
- 1 Cutting board
- 1 Baking sheet (for croutons)
- 1 Skillet or non-stick pan (for tempeh)
- 1 Tongs
- Parchment paper (for baking croutons)
Ingredients
For the Tempeh
- 8 oz tempeh cut into 16–24 pieces
- 8 oz Italian dressing
- Non-stick cooking spray as needed
For the Croutons
- 2 cups crusty bread such as ciabatta, cut into cubes
- 2 tbsp olive oil
- ½ tsp garlic salt
For the Dressing
- ⅓ cup tahini
- 1 –2 lemons juiced
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 3 cloves garlic finely diced
- Salt & black pepper to taste
- Water as needed (to thin consistency)
For the Salad
- 2 heads romaine lettuce chopped
- 2 avocados diced
Instructions
- Marinate the Tempeh: Begin by cutting the tempeh into 16–24 evenly sized pieces—triangles or rectangles work well, but consistency in size ensures even cooking. Place the pieces in a medium bowl and pour in the Italian dressing until every piece is fully coated. Gently toss with a spoon or your hands to make sure the marinade soaks into all sides. Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes. This step infuses the tempeh with bold, zesty flavors while also tenderizing its texture. For deeper flavor, you can marinate it overnight.
- Prepare the Croutons: While the tempeh is marinating, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup. In a large bowl, combine the bread cubes with olive oil and garlic salt. Toss thoroughly so each cube gets a light, even coating of oil and seasoning. Spread the bread cubes in a single layer on the prepared baking sheet—avoid overcrowding so they crisp up evenly. Bake for 20 minutes, flipping them halfway through to ensure both sides become golden brown. When done, set them aside to cool and harden slightly for the perfect crunch.
- Make the Creamy Tahini Dressing: In a mason jar or small mixing bowl, whisk together tahini, freshly squeezed lemon juice, apple cider vinegar, olive oil, and finely diced garlic. Season with salt and black pepper to taste. The mixture will be thick at first—add water, one tablespoon at a time, whisking continuously until you reach your desired consistency. A good Caesar-style dressing should be creamy yet pourable, clinging lightly to the lettuce without being overly heavy. Taste and adjust seasoning, adding more lemon for brightness or more tahini for richness. Set aside until ready to serve.
- Cook the Marinated Tempeh: Once the tempeh has absorbed its marinade, heat a non-stick skillet over medium heat. Lightly coat the surface with non-stick spray to prevent sticking. Using tongs, transfer the tempeh pieces from the marinade to the skillet, letting excess liquid drip off before placing them in. Arrange in a single layer so each piece gets direct contact with the pan. Cook for 3–5 minutes per side, until each piece is golden brown and slightly crisp on the edges. Flip carefully with tongs to avoid breaking the tempeh. Once browned on all sides, remove from heat and set aside. (Optional: Reserve the leftover marinade and add a splash to the dressing for extra flavor.)
- Assemble the Salad Base: In a large salad bowl, add the chopped romaine lettuce. Drizzle a few spoonfuls of the tahini Caesar dressing over the greens and toss gently but thoroughly until every leaf is lightly coated. This ensures the flavor penetrates all the layers instead of just sitting on top.
- Add Toppings & Build the Salad: Now, layer the salad with the toppings. Sprinkle the homemade croutons evenly across the dressed romaine. Add the chopped avocado for creaminess and extra nutrition. Finally, arrange the cooked tempeh pieces on top of the salad, distributing them evenly so each serving gets a balance of protein, crunch, and creaminess.
- Finish & Serve: For the finishing touch, drizzle a little more dressing over the assembled salad if desired, and crack some fresh black pepper on top for brightness. Serve immediately while the croutons are still crisp and the tempeh is warm. This dish is best enjoyed fresh but can also be meal-prepped—simply keep the components (dressing, croutons, tempeh, and greens) stored separately and assemble when ready to eat.
Notes
- Cut the tempeh into even pieces so it cooks evenly and browns nicely.
- Marinating the tempeh longer (up to overnight) will give it more flavor depth.
- Toss the croutons halfway through baking to ensure both sides crisp up.
- Add water gradually to the dressing—you want it creamy yet pourable.
- For meal prep, keep salad ingredients stored separately and combine just before serving.
- Air fryer is a quicker, oil-free option for cooking the tempeh.
- Avocado is best added fresh to avoid browning before serving.
- Use high-quality bread for croutons—ciabatta, sourdough, or baguette work best.
- Fresh lemon juice brightens the tahini dressing and balances the earthy flavor.
- Taste and adjust seasoning in every step for a perfectly balanced salad.
