Recipe courtesy of Melissa Gaman for Food Network Kitchen

Tempeh Caesar Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
Tempeh is a nubbly bumpy cake usually made from fermented cooked soybeans. It’s a wonderful source of protein, but doesn’t have much flavor of its own. A quick marinade before baking gives the tempeh slices in this recipe a boost of flavor and lightly caramelized edges.



  1. Preheat the oven to 400˚ F. Whisk the coconut aminos, 1 tablespoon each lemon juice and Worcestershire sauce, the maple syrup, 1 grated garlic clove and a pinch of salt and pepper in a shallow dish. Add the tempeh and let marinate, turning occasionally, 20 to 30 minutes.
  2. Make the croutons: Toss the bread with 2 tablespoons each olive oil and grated Parmesan; season with salt and pepper. Spread on a rimmed baking sheet and bake, stirring occasionally, until golden, about 10 minutes; set aside to cool.
  3. Make the dressing: Whisk together the mayonnaise, mustard and remaining 2 tablespoons lemon juice, 1 grated garlic clove and 1 teaspoon Worcestershire sauce in a bowl until combined. Stir in the remaining 1/4 cup Parmesan; season with salt and pepper. Thin with water, if needed.
  4. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil. Remove the tempeh from the marinade and place on the baking sheet. Bake, turning occasionally, until browned, 15 to 20 minutes, spooning some of the marinade over the tempeh in the last 5 minutes.
  5. Toss the lettuce and croutons with most of the dressing in a large bowl. Top with the tempeh, shaved Parmesan and remaining dressing.

Cook’s Note

Punch up this vegan version of the classic Laotian salad with a little sriracha.