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–+ servings
Tempeh bits broccoli salad

Tempeh and Broccoli Ceasar Salad

This is a twist on a recipe from the First Mess Cookbook by Laura Wright.
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Prep Time 10 minutes
Cook Time 10 minutes
Course lunch, Salad, Side Dish
Servings 4 servings
Calories 290 kcal

Ingredients
  

For the Creamy Cashew Caesar Dressing:

  • 2 tbsp raw cashew butter
  • 2 tbsp lukewarm water
  • 1 1/2 tbsp freshly squeezed lemon juice
  • Salt and pepper to taste
  • 3 garlic cloves finely minced or grated on the grater
  • 1 tsp Dijon mustard
  • 1 tsp capers finely chopped
  • 1 tbsp nutritional yeast
  • 3 tbsp high-quality extra virgin olive oil

For the Tempeh Crumbles and Salad:

  • 1 large head of broccoli cut into small florets
  • 114 g 1/2 block tempeh, crumbled
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1 tsp pure maple syrup
  • 1 tsp apple cider vinegar
  • 1/2 tsp tamari sauce gluten-free if needed
  • 1 tbsp olive oil for cooking

For Garnish:

  • Extra nutritional yeast
  • Freshly ground black pepper

Instructions
 

  • Make the Dressing: In a jar, combine cashew butter, warm water, lemon juice, garlic, Dijon mustard, capers, nutritional yeast, olive oil, salt, and pepper. Shake well until smooth.
  • Cook the Broccoli: Boil a pot of salted water and cook the broccoli florets for about 4 minutes until bright green. Drain and rinse under cold water to stop cooking.
  • Cook the Tempeh: In a skillet over medium-high heat, add olive oil and crumbled tempeh. Sear for about 2 minutes. Add sweet paprika, smoked paprika, maple syrup, apple cider vinegar, and tamari; stir to coat and remove from heat.
  • Assemble the Salad: On a serving plate, arrange the broccoli and drizzle with cashew dressing. Top with smoky tempeh crumbles and garnish with nutritional yeast and black pepper.

Nutrition

Calories: 290kcalCarbohydrates: 22gProtein: 21gFat: 18g
Keyword tempeh and broccoli
Tried this recipe?Let me know how it was in the comments below.