Blackened Tempeh

This Blackened Tempeh is crispy on the outside, tender inside, and packed with bold Cajun flavor. Serve it over a hearty kale salad with avocado, radishes, pickled onions, and creamy vegan Cajun Ranch dressing, or tuck it into wraps for easy lunches and dinners!

Nothing supports inner peace more than letting go.

Jung Pueblo

If you think tempeh is boring, this Blackened Tempeh recipe might just change your mind. Crispy on the outside, tender inside, and boldly seasoned with smoky Cajun spices, it’s a delicious plant-based protein that works in everything from salads to grain bowls and wraps.

My favorite way to serve it is over a hearty kale salad (shown here) with creamy avocado, crisp radishes, pickled onions, sprouts, and the most irresistible vegan Cajun Ranch dressing. The combination is fresh, satisfying, and packed with bold flavor.

Hungry for something even heartier? Wrap everything up in a warm tortilla for an easy, high-protein vegan lunch or dinner that’s perfect for meal prep and meals on the go.

What Is Tempeh?

Tempeh is a traditional Indonesian food made from fermented soybeans that are pressed into a firm cake or patty. With its nutty flavor, hearty texture, and impressive plant-based protein content, tempeh is a wonderful alternative to meat. Unlike tofu, it holds its shape beautifully and has a satisfying bite, making it ideal for grilling, roasting, stir-fries, salads, wraps, and grain bowls.

You can usually find tempeh in the refrigerated section of most grocery stores, near the tofu and other plant-based proteins.

BLACKENED Tempeh Recipe Ingredients

• Tempeh block: Buy 8-ounce “original” tempeh and use organic, non-GMO if you can!
• Cajun spice blend: Use store-bought or make your own Cajun seasoning here! Cajun spice makes the best blackening spice blend.
• Soy sauce and Smoked Paprika: for simmering the tempeh, or use gf liquid aminos.
• Lacinato kale: Or sub 3 cups pre-shredded kale for easier prepping. If desired, you can sub other types of sturdy lettuce, like romaine lettuce.
• Lemon zest: From 1/2 a lemon for sweet, citrusy flavor that complements the kale.
• Radishes: Or sub cucumber slices or ribbons.
• Scallions: Sharp, peppery flavor that adds some extra depth to this salad or wrap.
• Avocado: A creamy contrast in texture to the crunchy kale and crispy tempeh.
• Pickled onions: Optional, but adds sweet, tangy flavor with a little bite.
• Cilantro leaves: Optional, but adds citrusy, pepper, pungent flavor.
• Vegan ranch dressing: Or sub your favorite store-bought ranch dressing. But you won’t believe how low in calories and fat this version is! Plus, it’s so easy to make.
• Optional add-ons: Sprouts or microgreens, cooked quinoa, large whole wheat tortillas, sauerkraut.

How to Make Blackened Tempeh Salad

1. Steam the tempeh. Slice the tempeh and place it into a pan with enough water to cover it. Season the water with soy sauce, smoked paprika, and salt. Let it simmer for 8-10 minutes to soften its texture and reduce bitterness.

Remove from the pan, drain the liquid. and coat both sides with 2-3 tablespoons Cajun blackening seasoning rub.

2. Blacken the tempeh coat both sides with 2-3 tablespoons Cajun blackening seasoning rub. Pan-sear the spiced tempeh in a cast-iron skillet with a little olive oil over medium heat until crispy on both sides of the tempeh.

While you can bake the seasoned tempeh on a baking sheet in the oven (spray with olive oil), we feel that pan-searing is the easiest option and gives it that amazing crispy texture.

3. Make the salad and dressing. Remove the thick stems from the kale, then stack the leaves and cut into ribbons.

Place in a bowl with a teaspoon or two of olive oil, a generous pinch of salt (1/4 – 1/2 tsp salt), and lemon zest. Massage with your fingers until tender.

5. Make the vegan Cajun Ranch Dressing.

4. Toss the salad. Add radishes, scallions, pickled red onion, and avocado. Toss with some of the Cajun ranch dressing.

5. Make a salad or wrap. Either divide the salad among bowls and top with the blackened tempeh, or wrap it all up in warm, whole wheat tortillas.

Serve with a drizzle of fresh lemon juice and cracked black pepper if you’d like!

Serving Suggestions

• Salad, wrap, or bowl: Serve as a salad, as a wrap with a warm whole-wheat tortilla, or as a grain bowl over quinoa, rice, farro, or any other whole grain.
• Use extra dressing as a dip! You’ll likely have extra Cajun Ranch Dressing. It makes a tasty dip for raw, crunchy veggies.
• Change up the greens: You can serve with your favorite type of lettuce, though we really like kale with this! Crunchy romaine or arugula are other great options.
• Cut tempeh into cubes: If you prefer, you can dice the tempeh! This works if serving a salad or bowl.
• Crisp up the wraps: If you want an extra crispy wrap, once assembled, place the wrap back on the pan over medium-high heat for just a minute. Some of the seasoning will rub onto the wrap and make it extra flavorful!

Meal PREP & Storage

Meal prep: Prep the dressing, massage the kale, pickle the onions, and cook the tempeh ahead of time. Store everything separately and assemble just before eating for the freshest texture.

Storage: The blackened tempeh and the Cajun ranch dressing will keep for up to 4-5 days in the fridge in an airtight container, perfect for making ahead! The salad is sturdy enough to keep for the next day. I don’t recommend storing it for longer than one day.

Hope you enjoy this tasty high-protein tempeh salad!

More Tempeh Recipes You Might Like

Crispy Sesame Tempeh Bowl

Tempeh Reuben Sandwich

Sticky Tempeh Recipe (Crispy, Vegan, and Full of Flavor)

Delicious Vegan BLT Sandwich

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