Blackened Tempeh with Avocado, Kale, and Vegan Cajun Ranch

Hard not to eat healthy when tempeh tastes like this. You'll be addicted after the first bite!

Prep time: 20 minutes

Cook time: 20 minutes

Great source of…

✓ Healthy fats

✓ Manganese

✓ Protein

✓ Fiber

✓ Potassium

✓ Vitamins A, C, E, K, B6

Ingredients:

Cajun Vegan Ranch Dressing

• 1/3 cup vegan ranch dressing

• 1/2 –1 tsp cajun spice blend

Other

• 1 block tempeh

• 2–3 tbsp Cajun Spice (store bought or see tip for making your own)

• 2 tbsp olive oil

• 4–5 leaves of lacinato kale, stems removed (or use 3 cups pre-shredded kale)

• Pinch salt

• 1/4 lemon (for lemon zest)

• 4 radishes, sliced or ribboned

• 1 scallion, sliced

• 1 avocado, sliced

• 1/4 cup pickled onions (optional)

Steps:

1. Stir cajun spice into dressing (conservatively). Taste, and add more if desired.

2. Add tempeh (whole) to a sauté pan of salted water. Let simmer for 8-10 minutes. Remove and slice into 1/2 inch wide slices and coat each side with cajun spices.

3. Return to pan and sear tempeh in a little oil, until crispy & heated through. Set aside.

4. Stack kale (removing any thick stems) and cut in to thin ribbons. Place in bowl and add 1-2 teaspoons olive oil, a pinch of salt, and lemon zest. Massage with fingers until tender.

5. Add radishes, scallion, pickled onion, and avocado to bowl. Toss with Vegan Ranch dressing (enough to coat).

6. Divide salad among bowls or place in a warm tortilla, topped with tempeh. Enjoy!

Tips:

1. This recipe is super flexible! Make it into a salad, wrap or a "hearty" bowl over warm quinoa, black rice, or cauliflower rice!

2. Make enough for leftovers. This salad is hearty enough that it will taste great the next day.

3. Optional add-ons: sprouts or micro greens, cooked quinoa, large whole wheat tortillas, sauerkraut.

4. Don't have cajun spice? Make your own! 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp black pepper + 1/2 tsp onion powder + 1/2 tsp oregano + 1/2 tsp cayenne + 1/4 dried thyme