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Grilled Tempeh Caesar Salad

Name: Grilled Tempeh Caesar Salad
Prep time: 20

(2 votes, average: 4.50 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

This Grilled Tempeh Caesar Salad is a gluten-free, vegan version of the classic recipe. It isn’t a real Caesar salad, no eggs or anchovies are used. Silken tofu and capers make a creamy, tangy...

Tempeh comes in many grain and seed combos. The one used for this salad is made with flax seeds to get that extra boost of omega-3s. For those who have Celiac disease, there are certified gluten-free varieties of tempeh. See Chef Tips for more information on how to safely handle and eat tempeh.

18 ounce block pasteurized flaxseed tempeh (See Chef Tips)
1 large head romaine lettuce

Dressing:

3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon lemon juice, or to taste
1 tablespoon capers, drained and rinsed
⅓ cup silken tofu
Salt and pepper, to taste

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Nutrition Facts

Calories

250 cals

Fat

18 g

Saturated Fat

3 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

9 g

Carbohydrates

13 g

Sugar

3 g

Fiber

5 g

Protein

15 g

Sodium

677 mg

Directions

Heat up a cast-iron grilling skillet on the broiler.
Grill or broil the block of tempeh until it is browned all over. When cool enough to handle, cut diagonally into ¼-inch-thick slices. Set aside.
Wash the lettuce well and tear into bite-sized pieces.
For dressing, combine all the dressing ingredients except the salt and pepper in a blender. Blend. Taste for seasoning.
Put the dressing into the bottom of a large salad bowl. Add the tempeh and turn gently to coat. Pile the lettuce on top. Toss when ready to eat.

Chef Tips

When purchasing tempeh be sure that is has been pasteurized. Raw tempeh should be cooked for at least 20 minutes in boiling water, then proceed with any recipe. Treat raw tempeh as raw meats to prevent cross contamination. Wash cutting boards, knives and hands after handling raw tempeh. Opened tempeh should always smell mushroom-like or yeasty

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.