Tempeh Caesar Salad with Croutons

Ingredients

• 16 oz tempeh
• 2 heads romaine lettuce
• 4 slices sourdough bread
• ¼ cup olive oil
• 3 cloves garlic
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice
• 1 tbsp capers
• 2 tbsp nutritional yeast
• 2 tbsp water
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup vegan Parmesan cheese (optional)

Steps

1. Preheat oven to 375°F (190°C). Cut sourdough bread into 1-inch cubes. Toss with 1 tablespoon olive oil and 1 minced garlic clove. Spread on a baking sheet and bake for 8-10 minutes, or until golden and crisp. Set aside for croutons.
2. Crumble tempeh into small pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add crumbled tempeh and cook for 8-10 minutes, stirring occasionally, until golden brown and slightly crispy. Season with a pinch of salt and pepper.
3. While tempeh cooks, prepare the dressing: In a small blender or food processor, combine remaining 2 tablespoons olive oil, 2 minced garlic cloves, Dijon mustard, lemon juice, capers, nutritional yeast, water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth and creamy.
4. Wash and chop romaine lettuce into bite-sized pieces. Place in a large serving bowl.
5. Add the crispy tempeh and croutons to the romaine lettuce. Pour the Caesar dressing over the salad.
6. Toss gently to ensure all ingredients are well coated with the dressing. Serve immediately, optionally garnished with vegan Parmesan cheese.