This protein-packed blackened tempeh salad is loaded with flavor from the seasoned and roasted tempeh. The orange tahini dressing cuts the spice and adds a nice creamy component to the salad.
As you know, I’m a huge fan of salads and I love making meal-sized salads.
This blackened tempeh salad is absolutely delicious and has all the components I look for when building a meal-sized salad:
- lots of veggies (romaine, onion, bell pepper)
- a good source of plant based protein (tempeh + quinoa)
- smart carbs (quinoa) — You can check out my round up of quinoa salad recipes.
- satisfaction factor (lots of flavor, different textures + a large serving size)
How to Make Blackened Tempeh
I love making blackened tempeh because it requires no marinating which I inevitably always forget to do in advance. Cut the tempeh in cubes and toss with your blackening spice: maple syrup, paprika, oregano, oil, cayenne pepper and sea salt. Blackening usually involves coating protein in a spice mixture and cooking in a cast-iron skillet, but I kept this recipe a bit more hands-off by roasting the spiced tempeh. Spread coated tempeh in a single layer on a parchment lined baking sheet or a baking stone. The roasting process only takes about 20 minutes and the tempeh comes out of the oven warm and crisp — perfect for topping a romaine based salad.
Blackened Tempeh Salad
To balance out the spicy blackened flavor of the tempeh, I added fresh avocado slices and made a tahini dressing with a hint of orange juice and zest. The dressing is thick, creamy and a lovely compliment to the salad. I just love…