Southwest BBQ Tempeh Salad with Vegan Ranch
5 from 1 vote
BBQ Tempeh Salad

This Southwest BBQ Tempeh Salad is made with baked Tempeh, fresh vegetables, and homemade vegan ranch dressing for a delicious and refreshing summer salad.

Prep Time
20 mins
Cook Time
20 mins
Total Time
20 mins
 
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 215 kcal
Author: Sarah McMinn
Ingredients
US Customary - Metric
Instructions
  1. Prepare the homemade BBQ Sauce and refrigerate until ready to use.
  2. Cut the tempeh through the middle then cut into 1" squares. Slice diagonal to create triangles. Place the tempeh in a shallow dish and cover with about ½ cup BBQ sauce. Place in refrigerator and marinade for 1 hour. Once marinaded, place tempeh on a parchment-lined baking sheet in a single layer and brush with additional BBQ sauce.
  3. Preheat the oven to 425 degrees F. Bake tempeh for about 25 minutes, flipping half way through.
  4. Remove from oven and allow tempeh to cool for 10 minutes.
  5. Assemble the salad by dividing the romaine, tomatoes, corn, black beans, and onions between 4 plates.
  6. Top with BBQ tempeh, homemade ranch, and the remaining BBQ sauce.
  7. Serve immediately.
Nutrition Facts
Southwest BBQ Tempeh Salad with Vegan Ranch
Amount Per Serving
Calories 215 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Sodium 90mg 4%
Potassium 602mg 17%
Total Carbohydrates 26g 9%
Dietary Fiber 5g 20%
Sugars 3g
Protein 16g 32%
Vitamin A 18%
Vitamin C 17.8%
Calcium 8.4%
Iron 17.3%
* Percent Daily Values are based on a 2000 calorie diet.