TLT Salad with Tempeh Bacon

TLT Salad from Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)

  • Yield: 2 to 4 Servings

Ingredients

The Salad:

  • 2 cups packed chopped romaine lettuce
  • ¾ cup diced tomato
  • 1 avocado, diced
  • 1 batch Tempeh Bacon (see below), chopped
  • ¾ cup Creamy Caesar Dressing (see below)

 

Tempeh Bacon:

  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 1 tablespoon maple syrup or agave
  • ½ tablespoon liquid smoke
  • 1 (8-ounce) package tempeh (any variety)
  • 1 tablespoon canola or vegetable oil

 

Creamy Caesar Dressing:

  • ½ cup cubed firm tofu
  • ½ cup olive oil
  • 2 cloves garlic
  • 2½ tablespoons lemon juice
  • 2 tablespoons white vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons capers
  • Salt and pepper, to taste

Directions

The Salad:

  1. In a large bowl, combine the lettuce, tomato, avocado, and Tempeh Bacon.
  2. Top with the Caesar dressing and toss well to coat.

 

Tempeh Bacon:

  1. In a medium bowl, combine the soy sauce, water, maple syrup (or agave), and liquid smoke. Set
  2. aside.
  3. Cut the tempeh block in half lengthwise and then slice it as thinly as possible.
  4. In a large pan over high heat, heat the oil. Add the tempeh in a single layer and cook for 2 minutes. Flip and cook for 2 more minutes.
  5. While the tempeh is still in the pan, add the liquid mixture and sauté the tempeh for 3 minutes. Flip and cook for 3 more minutes or until the liquid is absorbed.
  6. The Tempeh Bacon is best if served immediately.

 

Creamy Ceasar Dressing:

  1. In a blender or food processor, blend the tofu, olive oil, garlic, lemon juice, vinegar, and mustard
  2. until thoroughly combined.
  3. Add the capers, salt, and pepper, and stir together with a spoon.

Note

For the Salad:

Toni’s Tips:

Turn this salad into a sandwich using the same ingredients. Toast two slices of whole wheat bread, spread on some vegan mayo, add a slice of tomato, slices of Tempeh Bacon, a large lettuce leaf or two, and sliced avocado.

Testers’ Tips:

“This can also be made with tofu. Sub out the tempeh for tofu and follow the same instructions. It’s just as tasty!” —Laura V. from Saint Paul, MN

 

For the Tempeh Bacon

Toni’s Tips:

I like to cook the tempeh for a couple of minutes longer to get it crispy and even a bit charred. It tastes more similar to bacon that way.

  • Yield: 2 to 4 Servings
  • Ingredients:

    The Salad:

    • 2 cups packed chopped romaine lettuce
    • ¾ cup diced tomato
    • 1 avocado, diced
    • 1 batch Tempeh Bacon (see below), chopped
    • ¾ cup Creamy Caesar Dressing (see below)

     

    Tempeh Bacon:

    • 2 tablespoons soy sauce
    • 1 tablespoon water
    • 1 tablespoon maple syrup or agave
    • ½ tablespoon liquid smoke
    • 1 (8-ounce) package tempeh (any variety)
    • 1 tablespoon canola or vegetable oil

     

    Creamy Caesar Dressing:

    • ½ cup cubed firm tofu
    • ½ cup olive oil
    • 2 cloves garlic
    • 2½ tablespoons lemon juice
    • 2 tablespoons white vinegar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons capers
    • Salt and pepper, to taste
  • Directions:

    The Salad:

    1. In a large bowl, combine the lettuce, tomato, avocado, and Tempeh Bacon.
    2. Top with the Caesar dressing and toss well to coat.

     

    Tempeh Bacon:

    1. In a medium bowl, combine the soy sauce, water, maple syrup (or agave), and liquid smoke. Set
    2. aside.
    3. Cut the tempeh block in half lengthwise and then slice it as thinly as possible.
    4. In a large pan over high heat, heat the oil. Add the tempeh in a single layer and cook for 2 minutes. Flip and cook for 2 more minutes.
    5. While the tempeh is still in the pan, add the liquid mixture and sauté the tempeh for 3 minutes. Flip and cook for 3 more minutes or until the liquid is absorbed.
    6. The Tempeh Bacon is best if served immediately.

     

    Creamy Ceasar Dressing:

    1. In a blender or food processor, blend the tofu, olive oil, garlic, lemon juice, vinegar, and mustard
    2. until thoroughly combined.
    3. Add the capers, salt, and pepper, and stir together with a spoon.
  • Note:

    For the Salad:

    Toni’s Tips:

    Turn this salad into a sandwich using the same ingredients. Toast two slices of whole wheat bread, spread on some vegan mayo, add a slice of tomato, slices of Tempeh Bacon, a large lettuce leaf or two, and sliced avocado.

    Testers’ Tips:

    “This can also be made with tofu. Sub out the tempeh for tofu and follow the same instructions. It’s just as tasty!” —Laura V. from Saint Paul, MN

     

    For the Tempeh Bacon

    Toni’s Tips:

    I like to cook the tempeh for a couple of minutes longer to get it crispy and even a bit charred. It tastes more similar to bacon that way.

  • Credit:

    TLT Salad from Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)

 

 

 

 

 

 

 

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