Southwest BBQ Tempeh Salad with Vegan Ranch

Southwest BBQ Tempeh Salad with Vegan Ranch

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

5 from 1 vote

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Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: servings

Calories: 215kcal

Author: Sarah McMinn

Ingredients

1 large head of Romaine Lettuce
1 ½ cup cherry tomatoes halved
1 cup corn kernels
1 cup black beans
½ red onion diced
8 ounces tempeh
½ batch homemade BBQ Sauce
½ batch homemade vegan Ranch Dressing

US Customary - Metric

Instructions

Prepare the homemade BBQ Sauce and Ranch Dressing and refrigerate until ready to use. To save on time, use store bought alternatives.
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 marinate for 1 hour. Once marinaded, place tempeh on a parchment-lined baking sheet in a single layer and brush with additional BBQ sauce.
Preheat the oven to 425 degrees F. Bake tempeh for about 25 minutes, flipping halfway through. Remove from the oven and allow the tempeh to cool for 10 minutes.
Assemble the salad by dividing the romaine, tomatoes, corn, black beans, and onions between 4 plates. Top with BBQ tempeh, homemade ranch, and the remaining BBQ sauce.
Serve immediately.

Notes

Serving and Storing - Once the salad is dressed, it should be served immediately. Add avocado, cilantro, and jalapeño for some variation. Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.

Make in Advance - You can make the BBQ and ranch dressing up to 3 days in advance. The tempeh can be made a day in advance.

Nutrition