Enjoy the flavors of summer with this blackened tempeh salad. Tossed with avocado, charred corn, and tomatoes and dressed in cream chipotle ranch, this is a vegan and gluten-free salad that everyone will love.
To make the Blackened Tempeh, combine adobo sauce, garlic powder, and salt. Cut the tempeh into 1/2 inch strips and coat them in adobo sauce. Let marinate for 30 minutes. Heat the coconut oil in a large skillet over medium hight heat. Add tempeh and cook for 5 minutes, or until blackened, on each side. Set aside.
To make the Charred Corn, heat a grill pan over medium high heat. Brush fresh corn with olive oil and sprinkle with salt. Place corn on hot pan and char each side, about two minutes per side. Set aside to let cool.
To make the Chipotle Ranch Dressing, drain and rinse the cashews. Place in a high speed blender (like VitaMix) with remaining dressing ingredients and blend until completely smooth.