Grilled Tempeh & Mozza Crisps Caesar Salad

Dairy-Free | Vegan | Lactose-Free | Gluten-Free Option

4 servings

Prep Time: 30 minutes
Cook Time: 15 minutes

What You’ll Need

  • 8 oz tempeh, cut into 24 pieces (Cut tempeh long ways into 3 pieces and then cut each piece into 8 triangles)
  • 1 1/2 cups ready-made vegan Caesar dressing, divided
  • 2 Tbsp. vegetable oil, or cooking spray
  • 6 oz Vevan Mozza-Shred
  • 2 tsp. dried oregano
  • 1/4 tsp. freshly ground black pepper
  • 2 cups croutons – use gluten-free for gluten-free option
  • 2 heads romaine lettuce, chopped

Here’s How

  1. Marinate the tempeh pieces in 1 cup of the caesar dressing. Cover and place in the fridge for at least 30 minutes.
  2. While the tempeh is marinating, prepare the Vevan Mozza crisps. In a medium bowl, combine Vevan Mozza-Shred, dried oregano and black pepper.
  3. Line the base of a microwave with parchment paper. Place 1/2 tablespoonfuls of the cheese mix on the parchment paper, 3 inches apart. Slightly flatten the mounds to form rough disks.
  4. Microwave on high power for 60-90 seconds until the edges are opaque. Remove with a spatula and set aside until ready to serve.
  5. Repeat with the remaining cheese mix. Makes approx. 40 Mozza crisps.
  6. To cook the tempeh, heat the oil or cooking spray in a non-stick pan on the stove over medium heat.
  7. Allowing the excess dressing to drip off, carefully place the tempeh in the pan and cook until browned on both sides (approx. 3-5 minutes per side).
  8. Assemble the salad: Add the romaine to a large bowl and drizzle with remaining 1/2 cup of dressing. Toss until the lettuce is coated. Top the salad with croutons, tempeh and Vevan Mozza crisps. Serve with additional black pepper and any leftover dressing.