Tempeh Salad with Chipotle Ranch Dressing
Summer Salad with Tempeh

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.

Prep Time
30 mins
Total Time
30 mins
Course: Salad
Cuisine: American
Keyword: Tempeh Salad
Servings: 6 servings
Calories: 257 kcal
Author: Sarah McMinn
Blackened Tempeh
Charred Corn
Salad Fixings
Chipotle Ranch Dressing
US Customary - Metric
  1. 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.

  2. 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.

  3. 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.

  4. In a large bowl toss together the Salad Fixing.. Add prepared tempeh and corn and top with Chipotle Ranch Dressing. Serve immediately.
Nutrition Facts
Tempeh Salad with Chipotle Ranch Dressing
Amount Per Serving
Calories 257 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 5g 25%
Sodium 289mg 12%
Potassium 454mg 13%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 1g
Protein 10g 20%
Vitamin A 7%
Vitamin C 13.9%
Calcium 5.7%
Iron 12.7%
* Percent Daily Values are based on a 2000 calorie diet.