How long does this keep for?

The salad is sturdy enough that it will keep for the next day. I don't recommend storing for longer than 1 day. You can always make the dressing in advance though, as it will store in the fridge for longer. Store in a jar, sealed with a lid, for 7-10 days.

Do I have to simmer the tempeh?

Yes! This step is crucial for reducing bitterness and softening the texture of tempeh. If you skip this step, the tempeh may have an undesirable bitter flavor.

Can I bake the tempeh instead?

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.

Tempeh Salad

Name: Tempeh Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Cajun
Ingredients: ⅓-½ cup vegan ranch dressing (or sub your favorite store-bought ranch); ½ -1 teaspoon cajun spice blend (or sub ¼ teaspoon paprika, and 1/4 teaspoon cayenne); 8-10 ounce block of tempeh, organic if possible.; 1 tablespoon soy sauce or GF liquid aminos; ½ teaspoon smoked paprika (optional); ½ teaspoon salt; 2-3 tablespoons Cajun Seasoning Spice; 2 tablespoons olive oil; 4-6 leaves of lacinato kale, tough stems removed ( or use 3 cups pre-shredded kale ); 1 teaspoon oil; pinch salt,; lemon zest from ½ a lemon; 4 radishes, sliced (or sub cucumber slices… or ribbons are nice); 1 scallion, sliced; 1 avocado, sliced; ¼ cup pickled onions (optional); cilantro leaves (optional); Optional additions: sunflower sprouts or microgreens, large whole wheat tortillas

Description

This healthy vegan tempeh salad recipe is hearty enough for dinner and can be turned into a wrap. It’s made with cajun blackened tempeh, kale, avocado, radishes, pickled onions, and a creamy vegan Cajun Ranch Dressing!

Ingredients

Cajun Vegan Ranch Dressing

1/3–1/2 cup vegan ranch dressing (or sub your favorite store-bought ranch)
1/2 –1 teaspoon cajun spice blend (or sub 1/4 teaspoon paprika, and 1/4 teaspoon cayenne)

Blackened Tempeh:

8–10 ounce block of tempeh, organic if possible.
1 tablespoon soy sauce or GF liquid aminos
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon salt
2–3 tablespoons Cajun Seasoning Spice
2 tablespoons olive oil

Salad

4–6 leaves of lacinato kale, tough stems removed ( or use 3 cups pre-shredded kale )
1 teaspoon oil
pinch salt,
lemon zest from 1/2 a lemon
4 radishes, sliced (or sub cucumber slices… or ribbons are nice)
1 scallion, sliced
1 avocado, sliced
1/4 cup pickled onions (optional)
cilantro leaves (optional)
Optional additions: sunflower sprouts or microgreens, large whole wheat tortillas

Instructions

Make the dressing: Make our Vegan Ranch Dressing, then stir the cajun spice into the dressing, starting conservatively. Taste, and add more to taste. You want it bold!
Prepare the tempeh: Slice the tempeh into ¼ inch slices ( or 3/4 inch cubes) and place in a large saute pan. Add just enough water to cover it, along with soy sauce, paprika, and salt. Bring to a simmer for 8-10 minutes to help soften and reduce bitterness. Drain and wipe out the pan. Coat the tempeh in cajun spice. Heat olive oil in the same pan, and sear the tempeh until crispy and golden on each side. Set aside.
Make the salad: Stack the kale (removing any thick stems) and cut into thin ribbons. Place in a bowl and add a teaspoon of olive oil ( just enough to barely coat), a generous pinch salt and the lemon zest. Massage with your fingers until tender.
Add the radishes, scallions, cilanro, pickled onion and avocado. Toss with some of the cajun Ranch dressing, enough to coat. Taste and adjust salt and lemon.
Divide the dressed salad among 2-3 bowls and top with the blackened tempeh and sprouts.

Notes

To make this into a wrap, warm extra large wholewheat tortillas, pile in the dressed salad along with the tempeh and sprouts and wrap up like a burrito. Cut in half if you like.
The dressing will keep up to 5 days in the fridge.

Nutrition

Serving Size: 2 large salads ( without dressing)
Calories: 422
Sugar: 3.7 g
Sodium: 611.5 mg
Fat: 27.1 g
Saturated Fat: 4.9 g
Carbohydrates: 25.6 g
Fiber: 17.2 g
Protein: 25.3 g
Cholesterol: 0 mg