Description
This Blackened Tempeh Salad is a flavorful and hearty dish perfect for a light lunch or dinner. Tender tempeh is steamed to reduce bitterness, then pan-seared with Cajun spices to create a crispy, bold protein topping. The salad features massaged kale with lemon zest, fresh radishes, scallions, avocado, and optional pickled onions and cilantro, all tossed in a zesty vegan ranch dressing spiced with Cajun seasoning. This recipe is vibrant, nutritious, and packs a satisfying blend of textures and flavors.
Ingredients
Tempeh and Seasoning
- 8-10 ounce block of tempeh, organic if possible
- 1 tablespoon soy sauce or gluten-free liquid aminos
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon salt
- 2-3 tablespoons Cajun Seasoning Spice
- 2 tablespoons olive oil
Salad Greens
- 4-6 leaves of lacinato kale, tough stems removed (or 3 cups pre-shredded kale)
- 1 teaspoon olive oil
- Pinch of salt
- Lemon zest from ½ a lemon
Salad Toppings
- 4 radishes, sliced (or substitute cucumber slices or ribbons)
- 1 scallion, sliced
- 1 avocado, sliced
- ¼ cup pickled onions (optional)
- Cilantro leaves (optional)
- Sunflower sprouts or microgreens (optional)
Dressing
- ⅓ to ½ cup vegan ranch dressing (store-bought or homemade)
- ½ to 1 teaspoon Cajun spice blend (or substitute ¼ teaspoon paprika and ¼ teaspoon cayenne)
Instructions
- Steam the tempeh: Slice the tempeh into ¼ inch slices or ¾ inch cubes and place them in a large sauté pan. Add enough water to cover the tempeh along with soy sauce, smoked paprika (if using), and salt. Bring the mixture to a simmer and cook for 8-10 minutes to soften the tempeh and reduce any bitterness. Drain the tempeh and wipe out the pan.
- Pan sear the tempeh: Coat the steamed tempeh pieces evenly with Cajun seasoning. Heat 2 tablespoons of olive oil in the same pan over medium-high heat. Add the tempeh and sear on each side until crispy and golden brown. Remove from heat and set aside.
- Prepare the dressing: In a small bowl, stir the Cajun spice into the vegan ranch dressing. Start with a conservative amount of spice, then taste and add more to achieve a bold, flavorful dressing.
- Massage the kale: Stack the kale leaves, removing any thick stems, and cut into thin ribbons. Place them in a large bowl. Drizzle with 1 teaspoon olive oil, add a pinch of salt and the lemon zest. Massage the kale with your fingers until the leaves become tender and slightly softened.
- Assemble the salad: Add the sliced radishes, scallions, cilantro leaves, pickled onions, and avocado slices to the massaged kale. Toss gently with enough Cajun ranch dressing to coat the ingredients evenly. Adjust seasoning with salt and additional lemon if needed.
- Serve: Divide the dressed salad among 2-3 bowls. Top each with the crispy blackened tempeh and garnish with optional sunflower sprouts or microgreens. Serve immediately for best texture and flavor.
Notes
- Steaming the tempeh helps to soften it and reduce bitterness before pan-searing.
- Adjust the amount of Cajun seasoning in the dressing according to your preferred heat level.
- If you don’t have lacinato kale, other sturdy leafy greens like curly kale or spinach can be used.
- Pickled onions add a nice tang but are optional based on your taste preference.
- This salad pairs well with whole wheat tortillas for a wrap-style meal.
- For gluten-free, ensure the soy sauce is replaced with gluten-free liquid aminos.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American Cajun-inspired
