BBQ Tempeh Caesar Salad
A smoky BBQ twist on classic Caesar salad!
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Servings: 2 entree salads
Calories: 457kcal
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
Calories: 457kcal | Carbohydrates: 41g | Protein: 29g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Sodium: 897mg | Potassium: 1049mg | Fiber: 6g | Sugar: 15g | Vitamin A: 4628IU | Vitamin C: 84mg | Calcium: 292mg | Iron: 6mg
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