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Vegan Caesar Salad with Tempeh Recipe

A fresh, vegan Caesar salad featuring crispy tempeh, crunchy romaine, and a creamy, tangy dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 200 g tempeh cut into cubes
  • 1 tbsp olive oil
  • 1 large head romaine lettuce chopped
  • ½ cup vegan mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp capers chopped
  • 2 garlic cloves minced
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste
  • Vegan croutons optional

Method
 

  1. Heat olive oil in a pan and fry tempeh cubes until golden and crispy, about 7-10 minutes.
  2. In a bowl, whisk together vegan mayonnaise, lemon juice, mustard, minced garlic, capers, nutritional yeast, salt, and pepper.
  3. Toss chopped romaine with the dressing until evenly coated.
  4. Add crispy tempeh on top and gently mix again.
  5. Sprinkle vegan croutons if using, then serve immediately for maximum crunch.

Notes

Nutritional Information (per serving)

  • Calories: 350
  • Total Fat: 22g
  • Saturated Fat: 3g
  • Carbohydrates: 20g
  • Fiber: 6g
  • Protein: 18g

Vitamins and Minerals (approximate % DV per serving)

  • Vitamin B12: 20%
  • Vitamin A: 25%
  • Iron: 15%
  • Calcium: 10%
  • Vitamin C: 12%

Additional Notes / Tips

  • Press tempeh before cooking for better texture.
  • Add a splash of soy sauce or tamari to the tempeh for umami boost.
  • Nutritional yeast makes the dressing cheesy without the cheese.
  • Use fresh romaine for best crunch and flavor.