Tempeh Caesar Salad Pitas
These Tempeh Caesar Salad Pitas are made with the BEST vegan caesar dressing, crispy tempeh and plenty of fresh veggies. Seriously addicting and a great vegan lunch idea!
Ingredients
FOR THE VEGAN CAESAR DRESSING
- 1/2 cup vegan mayo
- 2 tbsp lemon juice
- 2 tbsp fresh parsley
- 1 clove garlic peeled
- 1 tsp capers
- 2 tsp caper brine
- 1-2 tsp spicy mustard
- 1/2 tsp pepper
- salt to taste
FOR THE TEMPEH
- 8 oz tempeh cut in strips
- 1/4 cup low sodium soy sauce
- 2 tbsp agave or maple syrup
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp pepper
- 1 tsp liquid smoke
- 1.5 tbsp olive oil plus more if needed
FOR THE PITAS
- 4 pitas
- 1/4 cup hummus
- arugula
- 1 avocado
- cherry tomatoes halved
- pepper
Instructions
- Add all of the caesar dressing ingredients to a food processor and pulse to combine. Taste and adjust seasonings as needed. Place in the fridge until ready to serve.
- Add the soy sauce, agave, garlic powder, smoked paprika, pepper and liquid smoke to a bowl and whisk to combine.
- Heat the olive oil in a skillet* over medium heat. Add the tempeh slices and cooked until slightly browned on both sides (approx. 2-3 minutes). Pour the soy sauce mixture over the tempeh and cook until the liquid is absorbed by the tempeh, adding more oil if the pan dries out too much. Be sure to keep the tempeh moving, lower the heat and/or flip as needed - the sauce can burn if left sitting. Remove from the heat and set aside.
- Place the pita bread directly on the oven rack under the broiler for 3-5 minutes, or until toasted. Remove from the oven.
- To assemble, spread hummus on the pita bread and top with arugula, tempeh, avocado and cherry tomatoes. Drizzle the caesar dressing over top and sprinkle with black pepper.
Video
Notes
*You want to be sure to use a good non-stick skillet (get mine here) or a well seasoned cast iron. The sauce can easily burn the bottom of your skillet if it is old.
Nutrition
Calories: 609kcal | Carbohydrates: 54g | Protein: 19g | Fat: 36g