Buffalo Tempeh Salad
Loaded with crispy buffalo tempeh, vegan ranch and all the crunchy veggies, this Buffalo Tempeh Salad is a healthy, simple and delicious vegan salad!
Equipment
- sauce pan
Ingredients
FOR THE BUFFALO TEMPEH
- 8 ounces tempeh cubed in 24 pieces
- 2 tablespoons avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/3 cup buffalo sauce
FOR THE VEGAN RANCH
- 1/4 cup vegan mayo
- 1/4 cup non-dairy yogurt unsweetened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
- 1/4 teaspoon pepper
- 1 tablespoon apple cider vinegar
FOR THE SALAD
- 1 head romaine chopped
- 6 ounces cherry tomatoes quartered
- 1 cup red cabbage shredded
- 1 large carrot shredded
- 3 green onions diced
- 1/2 red onion sliced thin
- 2 tablespoons cilantro roughly chopped
- 2 small avocados sliced, or sub 1 large
Instructions
- Bring a small pan of water to a boil. Add the cubed tempeh and boil for 5 minutes. Drain and set aside while you prep the rest of the salad.
- Add all of the ranch ingredients to a bowl. Mix to combine, taste and adjust the seasonings as needed. Place in the fridge until ready to use.
- Dice all of the veggies and set aside.
- Add the oil, garlic powder, smoked paprika & pepper to a bowl and mix to combine. Add the drained tempeh and toss to coat. Heat a skillet over medium heat. Add the tempeh and cook until browned on both sides (approx. 3 minutes per side). Pour in the buffalo sauce and toss until the sauce starts to caramelize on the tempeh. Remove from the heat.
- To assemble, add the romaine, cabbage, carrots & red onion to a large bowl with 3/4 of the ranch. Toss to coat. Top the salad with the tempeh and remaining veggies. Serve with the leftover ranch on the side.
Video
Nutrition
Calories: 416kcal | Carbohydrates: 26g | Protein: 15g | Fat: 30g