Vegan Caesar salad with tempeh croutons

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Vegan Caesar salad with tempeh croutons

Vegan, Mediterranean, Gluten-Free, Dairy-Free, Diabetes-Friendly, Carb-Conscious, Family-Friendly

2 Servings, 450 Calories/Serving

20 Minutes

Crispy tempeh croutons top this fast and easy main-course Caesar salad made with massaged kale.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound tempeh
  • 1 organic romaine heart or other lettuce
  • 3 ounces organic grape or cherry tomatoes
  • 2 organic celery ribs
  • 3 ounces organic shredded kale
  • Sun Basket vegan Caesar dressing (almond milk - cashew butter - lemon juice - Dijon mustard - capers - vegan Worcestershire - kosher salt - nutritional yeast - garlic - black pepper - onion powder)
  • Sun Basket vegan “Parmesan” (nutritional yeast - almond meal)

Chef's Tip

To add depth of flavor to the vegan “Parmesan,” put it in a dry small frying pan (preferably nonstick) over medium-high heat, season lightly with salt, and toast, stirring constantly, until fragrant and slightly golden, about 1 minute. Let cool before using. For spicy croutons, toss the crisped tempeh with a little cayenne or other spicy-hot seasoning.

Ingredient IQ

A cousin of tofu, tempeh originated in Indonesia and is made from lightly fermented whole soybeans, which means it has more fiber and protein than its relative, plus a subtly sweet, earthy flavor when cooked.

Nutrition per serving

Calories: 450, Protein: 27g (54% DV), Fiber: 15g (60% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 580mg (24% DV), Carbohydrates: 34g (11% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond, cashew), Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the tempeh

  • Crumble or cut the tempeh into ½-inch pieces.
In a large frying pan, combine the tempeh and 2 cups water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a plate, and pat dry with a paper towel; season with salt and generously with pepper. Wipe the pan dry.
While the tempeh cooks, prepare the salad.

2

Make the salad

  • Trim the root end from the romaine heart; coarsely chop the leaves.
  • Cut the tomatoes in half.
  • Thinly slice the celery.
In a large bowl, combine the kale with 1 teaspoon [2 tsp] vegan Caesar dressing, season with salt, and gently massage the leaves. Add the romaine, tomatoes, celery, and half the remaining dressing and toss to coat (set aside the remaining dressing for serving). Season to taste with salt and pepper.

3

Crisp the tempeh croutons; finish the salad

In the same pan used to soften the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the tempeh and cook, stirring occasionally, until golden brown and crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate. Season to taste with salt and pepper.
Add the tempeh croutons to the salad and toss to combine.

Serve

Transfer the salad to individual bowls and sprinkle with as much vegan “Parmesan” as you like. Serve any remaining “Parmesan” and dressing on the side.

Kids Can!

  • Crumble the tempeh.
  • Massage the kale.
  • Assemble the Caesar salad.
  • Line a plate with paper towels.
  • Sprinkle the vegan “Parmesan.”

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