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 tahini dressings so much and this orange tahini combo is totally rocking my world.
I’ve used the leftover dressing for several salads since making this one and I’m hooked. For whatever reason I’ve never thought to add orange to a tahini dressing.
If you try this blackened tempeh salad please be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is super helpful for the EBF team and other EBF readers.
Plant-powered blackened tempeh salad with fresh romaine, quinoa, red onion, bell pepper, avocado and a creamy orange tahini dressing.
1 package (8 oz) tempeh, cut into thin strips
2 Tablespoons pure maple syrup
1/2 Tablespoon paprika
1/2 Tablespoon fresh oregano leaves, chopped
1 teaspoon avocado oil
2 teaspoons cayenne pepper
1/2 teaspoon sea salt
4 cups chopped romaine lettuce
1 cup cooked quinoa
1/2 orange bell pepper, sliced thin
1/4 cup red onion, sliced
1/2 avocado, sliced
Orange Tahini Dressing
1/4 cup tahini
1/4 cup fresh orange juice + 1/2 teaspoon orange zest
2 Tablespoons apple cider vinegar
2 teaspoons minced garlic
2 teaspoons dijon mustard
1/4 teaspoon sea salt
1–2 Tablespoons water, if necessary
Preheat oven to 425°F. Toss tempeh with maple syrup, paprika, oregano, oil, cayenne pepper and sea salt. Spread coated tempeh in a single layer on a parchment lined baking sheet or a baking stone. Add sheet to the oven and cook for 15-20 minutes or until browned and crunchy. Flip tempeh once around the 8 minute mark. Remove from oven.
Meanwhile, prepare dressing by adding all ingredients into a small bowl. Whisk together until smooth. Add a little water to thin the dressing if needed.
Prep salads by layering half of the romaine, quinoa, bell pepper, onion, avocado and blackenedtempeh in two separate bowls. Drizzle with desired amount of dressing and serve.