Tempeh Caesar Salad

This elevated Caesar salad is topped with za’tar tempeh, creamy cashew dressing, white beans, crunchy croutons and toasted seeds. It’s bold, satisfying, and packed with 42g of plant protein and nearly 20g of fibre per bowl.

🌱 Caesar Dressing (makes enough for 4)

60g raw cashews (soaked in boiling water 1 hour)

½ head roasted garlic

2 tsp white miso

1½ tsp Dijon mustard

Juice of 1 lemon

1–2 tbsp capers

2 tbsp nutritional yeast

120ml oat milk

1 tsp maple syrup

Black pepper, to taste

Blend everything until ultra-smooth and creamy.

🥬 For the Salad:

200g tempeh, sliced

Za’ta (optional)

Cornflour (to coat)

Cavolo nero

Romaine lettuce

100g white cannellini beans

1 slice bread (torn for croutons - I used ciabatta)

2 tbsp hemp seeds + 1 tbsp pumpkin seeds

🔪 Method:

Tempeh – Dust slices in cornflour and za’ta (if using) and pan-fry until golden.

Croutons – Tear bread, toss with olive oil + salt, air fry or bake at 200°C for 5 mins.

Cavolo nero – Strip the leaves, massage with a little olive oil to soften.

Seeds – Dry-toast in a pan for a minute or two.

Toss cavolo nero with chopped romaine and a few spoonfuls of dressing.

Add the crispy tempeh, white beans, croutons, and seeds.