BBQ Tempeh Caesar Salad ~
Crispy tempeh served over garden fresh kale tossed in savory vegan Caesar dressing.
Serve with a side of garlic bread or roasted vegetables.
Vegan Kale Caesar Salad – A New Favorite for Salad Night
Salad night doesn’t have to be boring! This fresh twist on the classic Caesar isn’t meant to play a supporting role—it’s the main event. Packed with robust flavors, wholesome ingredients, and a hearty dose of plant-based goodness, this salad is sure to become a new favorite.
One of the great things about this recipe is its versatility. You can adapt it based on what you have on hand, making it a flexible and convenient option for any night of the week. The salad comes together in 30 minutes or less, perfect for busy evenings when you still want to enjoy a homemade meal.
Ingredients for Vegan BBQ Tempeh Caesar Salad
- 1 (8-ounce) block tempeh
- 1/4 cup BBQ sauce
- 2 tablespoons lemon juice
- 1/4 cup cashews
- 2 tablespoons creamy Dijon mustard
- 1 tablespoon white miso paste
- 1 tablespoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups curly kale, stems removed and leaves chopped
- 1 teaspoon olive oil
- 1 cup Brussels sprouts, trimmed and thinly sliced
- 1 tablespoon capers
Ingredient Notes
- Tempeh – Tempeh is a fermented soy product that has a firm texture and nutty flavor. It’s an excellent source of protein. If you don’t have tempeh on hand, extra-firm tofu that has been pressed and cubed can be a good substitute.
- BBQ Sauce – Use your favorite store-bought BBQ sauce or make your own. My Carolina Style BBQ Sauce works well for this recipe.
- Lemon Juice – For adding brightness and acidity to the dressing, balancing the rich flavors of the cashews and miso paste.
- Cashews – The base of the creamy Caesar dressing. When blended, cashews create a smooth, rich texture without the need for dairy. Optional: Boil the cashews in water for 8 minutes to soften them prior to blending.
- Creamy Dijon Mustard – Adds subtle heat and complexity to the dressing. Its creamy texture also helps to emulsify the dressing, giving it a smooth consistency.
- White Miso Paste – This fermented soybean paste provides a depth of savory flavor that is essential for the Caesar dressing.
- Garlic – For the best taste, use fresh garlic cloves. In a pinch, use 1/3 teaspoon garlic powder.
- Curly Kale – The earthy base of this salad. Look for bright leaves with no signs of wilting.
- Olive Oil – Massaging the kale with olive oil helps to soften the leaves and reduce their bitterness.
- Brussels Sprouts – Fresh Brussels sprouts add crunchy texture and variety to the salad.
- Capers – The secret plant-based ingredient that mimics the briny, tangy flavor of anchovies found in traditional Caesar salads.
How to Make Vegan BBQ Tempeh Caesar Salad
STEP ONE: Preheat the Oven – Set the oven to 425°F. Line a baking sheet with parchment paper.
STEP TWO: Prepare the Tempeh – Slice the tempeh into thin strips and then into chunks. Place the tempeh in a medium bowl and toss with BBQ sauce to coat.
STEP THREE: Bake the Tempeh – Spread the BBQ-coated tempeh in an even layer on a baking sheet. Bake 20-25 minutes, until browned and slightly crispy, turning halfway through.
STEP FOUR: Make the Vegan Caesar Salad Dressing – In a high-speed blender or mini food processor, combine 1/4 cup water, lemon juice, cashews, Dijon mustard, white miso paste, garlic, sea salt, and black pepper. Blend until smooth and adjust seasoning to taste.
STEP FIVE: Prepare the Kale – In a large bowl, add the chopped kale and drizzle with olive oil. Massage the kale leaves until evenly coated.
STEP SIX: Assemble the Salad – Add the sliced Brussels sprouts and capers to the kale. Toss with the desired amount of dressing.
STEP SEVEN: Serve – Divide the salad evenly between large dinner bowls and top with the BBQ tempeh. Serve immediately.
FAQ for BBQ Tempeh Caesar Salad
- Can I use a different type of green instead of kale? Yes, romaine lettuce or any other salad greens you have on hand can be used as a substitute for kale. Each will bring a slightly different texture and flavor to the salad.
- Is there a way to make the dressing nut-free? Yes, you can substitute the cashews with sunflower seeds or silken tofu to create a creamy dressing without nuts. Adjust the water quantity as needed to achieve the desired consistency.
- Can I make the tempeh ahead of time? Definitely! You can prepare the BBQ tempeh up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat it in the oven or on the stovetop before adding it to the salad.
- What can I serve with this salad? BBQ Tempeh Caesar Salad is hearty enough to be a meal on its own, but it pairs wonderfully with some toasted garlic bread or a side of roasted vegetables for a complete and satisfying dinner.
Storage
- This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator. Keep the dressing and tempeh separate from the greens to prevent them from becoming soggy.
More Salad Recipes You’ll Love!
- Garden Kale Salad
- Pesto Gnocchi Salad
- Roasted Leek Greens Salad
- Brussels Sprouts Salad
- Broccoli Salad
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BBQ Tempeh Caesar Salad
Ingredients
- 1 8-ounce block tempeh
- 1/4 cup BBQ sauce
- 2 tablespoons lemon juice
- 1/4 cup cashews
- 2 tablespoons creamy Dijon mustard
- 1 tablespoon white miso paste
- 1 tablespoon garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups curly kale stems removed and leaves chopped
- 1 teaspoon olive oil
- 1 cup Brussels sprouts trimmed and thinly sliced
- 1 tablespoon capers
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Slice the tempeh into thin strips and then into chunks. Place the tempeh in a medium bowl and toss with BBQ sauce to coat.
- Spread the BBQ-coated tempeh in an even layer on a baking sheet. Bake 20-25 minutes, until browned and slightly crispy, turning halfway through.
- In a high-speed blender or mini food processor, combine 1/4 cup water, lemon juice, cashews, Dijon mustard, white miso paste, garlic, sea salt, and black pepper. Blend until smooth and adjust seasoning to taste.
- In a large bowl, add the chopped kale and drizzle with olive oil. Massage the kale leaves until evenly coated.
- Add the sliced Brussels sprouts and capers to the kale. Toss with the desired amount of dressing.
- Divide the salad evenly between large dinner bowls and top with the BBQ tempeh. Serve immediately.
Nutrition
Updated May 29, 2024.
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