Tempeh Caesar Salad Pitas
These Tempeh Caesar Salad Pitas are made with the BEST vegan caesar dressing, crispy tempeh and plenty of fresh veggies. Seriously addicting and a great vegan lunch idea!
Ingredients
- ½ cupvegan mayo
- 2 tbsplemon juice
- 2 tbspfresh parsley
- 1 clovegarlic (peeled)
- 1 tspcapers
- 2 tspcaper brine
- 1 tspspicy mustard
- ½ tsppepper
- salt (to taste)
- 8 oztempeh (cut in strips)
- ¼ cuplow sodium soy sauce
- 2 tbspagave (or maple syrup)
- 1 tspgarlic powder
- ½ tspsmoked paprika
- ½ tsppepper
- 1 tspliquid smoke
- 1 ½ tbspolive oil (plus more if needed)
- 4pitas
- ¼ cuphummus
- arugula
- 1avocado
- cherry tomatoes (halved)
- pepper
Directions
- 1
Add all of the caesar dressing ingredients to a food processor and pulse to combine. Taste and adjust seasonings as needed. Place in the fridge until ready to serve.
- 2
Add the soy sauce, agave, garlic powder, smoked paprika, pepper and liquid smoke to a bowl and whisk to combine.
- 3
Heat the olive oil in a skillet* over medium heat. Add the tempeh slices and cooked until slightly browned on both sides (approx. 2-3 minutes). Pour the soy sauce mixture over the tempeh and cook until the liquid is absorbed by the tempeh, adding more oil if the pan dries out too much. Be sure to keep the tempeh moving, lower the heat and/or flip as needed - the sauce can burn if left sitting. Remove from the heat and set aside.
- 4
Place the pita bread directly on the oven rack under the broiler for 3-5 minutes, or until toasted. Remove from the oven.
- 5
To assemble, spread hummus on the pita bread and top with arugula, tempeh, avocado and cherry tomatoes. Drizzle the caesar dressing over top and sprinkle with black pepper.