Monday, July 16, 2012

Blackened Tempeh Caesar Salad

The caesar dressing recipe came from Veganomicon. A main ingredient used is silken tofu, but next time I plan on substituting with soaked cashews. Any opportunity to eliminate a processes soy product is an ideal way to start creating unique, and more healthy variations. 

One Head Romaine Lettuce
Nutritional Yeast

Blackened Tempeh Ingredients

1 1/2 tablespoons paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground dried thyme
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp dried basil
1 tsp dried oregano

Dressing Ingredients

1/3 cup slivered or sliced almonds
3-4 cloves garlic, peeled and crushed
3/4 cup silken tofu
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 heaping tablespoon capers
4 teaspoons caper brine
1 teaspoon sugar
1/2 teaspoon mustard powder

Crouton Ingredients

1 Baguette
Black Pepper
Garlic Powder
Dried Basil
Olive Oil


For the dressing, process almonds in food processor until ground, set aside. Blend garlic, tofu, and oil until creamy. Add lemon juice, capers, caper brine, sugar, and mustard powder until well blended. Add salt and lemon to taste. Add mix with almonds and blend to combine. Cover and let chill in refrigerator up to an hour.

The croutons are simply small cubes of bread sprinkled with the ingredients then put in the oven at 200 degrees until crispy. It's really simple, just cut up the bread, add the ingredients and mix well, then lay out on a baking sheet in the oven.

Blackening anything is really easy. I have a favorite mix here. The tempeh was cut in strips, then the seasoning was thrown all over it. Put in 2 tbsps of olive oil in a medium pan. Once the oil is hot, add the seasoned tempeh strips and cook until done.

Cut the romaine in pieces to your liking, toss in a large bowl with croutons and dressing. Plate the salad and add the blackened tempeh on top, sprinkle nutritional yeast to finish.