Buffalo Tempeh Salad with Cashew Ranch Dressing
Warning! This craveable Buffalo Tempeh Salad with Cashew Ranch Dressing is so good that you’ll find yourself wanting more! You may want to make a double batch. This recipe makes four medium-sized salads or two large salads.
Ingredients
For the Buffalo Tempeh
- ¼ cup vegetable stock
- ¼ cup hot sauce such as Frank’s or Cholula
- 8-ounce package of tempeh cut into bite-sized cubes
For the Cashew Ranch Dressing
- ½ cup raw cashews soaked for at least 2 hours, drained and rinsed
- ¼ cup non-dairy milk more if needed
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons fresh chives or dill
- 1 ½ teaspoons fresh parsley
- 1 garlic clove
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
For the Salad
- 1 large head romaine lettuce chopped
- 1 carrot grated or shredded
- 1 cup red cabbage julienned or shredded
- 1 celery stalk chopped
- 1 tablespoon fresh chives chopped
Instructions
- Place the tempeh pieces in a single layer on a large plate or in a shallow baking dish. Whisk the stock and hot sauce together and pour the mixture over the tempeh. Gently toss to coat. Let it marinate for two hours or overnight.
- Heat a large skillet or pan over high heat and place the tempeh in the pan, reserving the remaining marinade.
- Cook the tempeh pieces, flipping often, until they are golden brown. If the tempeh sticks, use the reserved marinade to deglaze the pan.
- While the tempeh is cooking, mix together the dressing ingredients in a high-speed blender or food processor. If it’s too thick, add a little more non-dairy milk, on teaspoon at a time.
- In a large bowl, toss together the lettuce, carrots, cabbage, and celery. Top with the tempeh and dressing, and garnish with the chopped chives.