Vegan Tempeh Caesar Salad Wraps

Print Recipe

Made with savory tempeh, crunchy romaine and the BEST vegan caesar salad dressing, each wrap packs over 30g of protein!

Prep Time15

Cook Time15

Marinating Time15

Total Time45

Course: dinner, lunch

Cuisine: American

Servings: wraps

Calories: 475kcal

Ingredients

For the Tempeh

8 ounces tempeh
2 tablespoons tamari
2 tablespoons vegan worcestershire
1 tablespoon extra virgin olive oil
1 teaspoon pure maple syrup
½ teaspoon garlic powder
½ teaspoon smoked paprika

For the Wraps

2 burrito sized wraps
2 cups romaine lettuce chopped
½ cup cherry tomatoes halved
1 avocado pitted and sliced
vegan parmesan optional; Violife is my favorite brand
1 batch vegan caesar salad dressing

US Customary - Metric

Instructions

Marinate the Tempeh

This step is optional but helps to open the pores of the tempeh so that it absorbs more of the marinade and reduces bitterness. In a steamer basket, steam the tempeh for about 10 minutes. Set aside until cool enough to handle.
Meanwhile, whisk together all of the ingredients for the marinade in a large shallow bowl.
Once the tempeh is cool enough to handle, slice into ¼-inch thick strips then place in the bowl with the marinade. Stir until the strips are evenly coated. Allow to marinate for at least 15 minutes or up to overnight.

Bake the Tempeh

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat. Arrange the marinated tempeh strips on top allowing a few inches of space between each strip. Bake in the oven for about 7 minutes on each side. Remove from oven and set aside.

Assemble the Wraps

Inside of each wrap layer the romaine, tempeh, tomatoes, and avocado. Drizzle with vegan caesar dressing and top with shredded parmesan. Roll up wraps like a burrito. Serve immediately and enjoy!

Notes

Nutrition Facts are an estimate and do not include the burrito wrap, parmesan or the dressing as they will vary depending on exact amounts and specific brands you choose.

Nutrition