Tempeh Caesar Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 535
- Total Fat
- 43
- Saturated Fat
- 8
- Carbohydrates
- 22
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 19
- Cholesterol
- 21
- Sodium
- 789
- Total: 40 min
- Active: 30 min
Ingredients
2 tablespoons coconut aminos
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon vegan Worcestershire sauce
2 teaspoons pure maple syrup
2 cloves garlic, finely grated
Kosher salt and freshly ground pepper
1 8-ounce package tempeh, cut into 1/4-inch-thick slices
2 cups baguette or other crusty white bread cubes (3/4- to 1-inch pieces)
3 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons finely grated Parmesan cheese, plus shaved Parmesan for topping
1/2 cup mayonnaise
1 tablespoon Dijon mustard
3 hearts romaine lettuce, roughly chopped
Directions
- 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.
- 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.
- 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.
- 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.
- 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.