BBQ Tempeh Salad with Sriracha Ranch Dressing

Create some crunch with Jeeca’s BBQ Tempeh Salad, a light and luscious lunch that can be shared as a side dish, or devoured as a main. We think the handful of fresh dill takes it to a whole new level...

  • Serves 3
  • Prep Time 15 Minutes
  • Cook Time 15 Minutes
  • Author Jessica Uy

Ingredients

BBQ Tempeh
  • 1/2 lb (227g) tempeh
  • Oil for pan frying
  • 3/4-1 cup (180-240ml) barbecue sauce of choice
Sriracha Ranch Dressing
  • 6 tbsp (90ml) vegan mayonnaise
  • 1/4 cup (60ml) water
  • 1/2-1 tbsp (6-12ml) sriracha
  • 1 tbsp (12ml) lemon juice
  • Pinch of salt, to taste
  • Dash of ground pepper
  • Handful fresh dill, chopped
Salad
  • 1 head romaine lettuce
  • Shredded carrot
  • Sliced red cabbage
  • Alfalfa sprouts
  • Other toppings of choice

Method

  1. If using frozen tempeh, make sure it’s been completely thawed.
  2. Slice the tempeh into 1-inch cubes. Heat a medium sized non-stick pan over medium-high heat. Once hot, add some oil to coat the surface. Pan-fry the tempeh cubes until golden brown on all sides.
  3. Pour the barbecue sauce into the pan. Leave the tempeh to cook until it absorbs the sauce. You can add more barbecue sauce, if desired. Turn off the heat and then set the tempeh aside.
  4. Prepare the dressing by mixing all the ingredients together in a bowl. Feel free to adjust everything to your taste.