Description
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!
Ingredients
Scale
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
Optional 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
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)
Instructions
- Steam the tempeh: Slice the tempeh into ¼ inch slices ( or 3/4 inch cubes) and place in a large sauté 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.
- Pan sear the tempeh. Coat the tempeh in Cajun spice. Heat olive oil in the same pan, and sear the tempeh on each side over medium-high heat, until crispy and golden. Set aside.
- 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!
- 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.
- Assemble: Add the radishes, scallions, cilantro, pickled onion, and avocado. Toss with some of the Cajun Ranch dressing, enough to coat. Taste and adjust salt and lemon.
- Serve: Divide the dressed salad among 2-3 bowls and top with the blackened tempeh and sprouts.
Notes
Wraps. To make this into a wrap, warm extra-large whole wheat tortillas, pile in the dressed salad along with the tempeh and sprouts, and wrap up like a burrito. Cut in half if you like.
Leftovers. The tempeh and dressing will keep up to 4-5 days in an airtight container 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
