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a vegan caesar salad with crumbled crispy tempeh and croutons on a white table with a gold fork

Crispy Tempeh Caesar Salad Recipe

Kristina Todini, RDN
Crispy Tempeh Caesar Salad, an easy vegan caesar salad recipe with marinated and roasted tempeh and croutons. Made with vegan dressing and vegan cheese, it’s tasty plant-based take on traditional caesar salads.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine Vegan
Servings 4 servings
Calories 412 kcal

Equipment

  • 1 baking sheet
  • 2 mixing bowls

Ingredients
  

Crispy tempeh ingredients:

  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons maple syrup
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 8 ounces tempeh crumbled into small pieces
  • 2 teaspoons olive oil

Salad ingredients:

Instructions
 

  • Roast tempeh: Heat oven to 400 degrees Fahrenheit (about 200 degrees Celsius). To a medium mixing bowl, add soy sauce, lemon juice, maple syrup, garlic powder, and onion powder and whisk to combine. Then add crumbled tempeh, mixing to coat, and let marinate for 5-10 minutes. Then add oil to a baking sheet and add marinated tofu. Bake until tofu is crispy, about 13-15 minutes, stirring halfway throughout to cook on both sides.
    2 tablespoons soy sauce, 1 tablespoon lemon juice, 2 teaspoons maple syrup, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 8 ounces tempeh, 2 teaspoons olive oil
  • Prep and cut romaine lettuce: Remove romaine lettuce leaves from the core and then wash and remove excess water by using a salad spinner or laying flat to dry. Then stack the leaves and cut into 1 inch thick strips, removing any hard white stems.
    1 head romaine lettuce
  • Toss salad: Add sliced romaine to a large bowl and add vegan caesar dressing, tossing to coat the lettuce in the dressing. Then transfer salad to a plate and garnish with roasted tempeh, croutons, and parmesan cheese.
    4 fluid ounces vegan caesar dressing, 2 cups croutons, 1/2 cup shaved vegan parmesan cheese

Notes

Prep ahead: This salad is best made fresh, but you can store for 1-2 days before serving. Make the crispy tempeh ahead of time to cut down on prep.
Leftovers and storage: Store leftover salad in an airtight container in the refrigerator for up to three days. Do not freeze.
Nutrition notes: Nutrition information is calculated for all ingredients listed. This recipe is plant-based and can be gluten if you use gluten free croutons and tamari in place of the soy sauce.

Nutrition

Serving: 1servingCalories: 412kcalCarbohydrates: 25gProtein: 15gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gCholesterol: 12mgSodium: 1112mgPotassium: 316mgFiber: 2gSugar: 3gVitamin A: 620IUVitamin C: 2mgCalcium: 108mgIron: 3mg
Keyword tempeh caesar salad
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