Dairy-Free Caesar Salad Tempeh Wrap

Ingredients:

Crispy Tempeh

• 2 Blocks of Tempeh
• 1 Tbsp Soy Sauce or Tamari
• 2 Tbsp Cooking Oil 
• 1 Tbsp Nutritional Yeast
• 1 Tsp Garlic Powder
• ½ Tsp Salt
• ½ Tsp Paprika

Caesar Salad

• 1 Cup Cashews, soaked in boiling water 10 minutes
• ¾ Cup Water
• 2 Cloves Garlic
• 2 Tbsp Lemon Juice
• 1 Tbsp Capers
• 1 Tbsp Brine from Capers
• 3 Heads of Romaine Lettuce
• ½ Cup Croutons
• ½ Cup Vegan Parmesan

Wrap

• Tortilla
• Croutons
• Parmesan

Instructions:

1. Preheat your oven to 400F and line a baking tray with parchment paper. Cut your blocks to tempeh into ½ inch cubes and set aside. 
2. In a bowl, add your tempeh and the rest of the crispy tempeh ingredients. Mix it all up until it’s well combined and your tempeh pieces are evenly coated. Transfer it over to your baking tray and bake in the oven for 20 minutes, flipping halfway through. 
3. While your tempeh is baking, make your caesar salad. Drain your soaked cashews and add them to a blender along with the water, garlic cloves, lemon juice, capers, and brine from the capers. Blend it up until completely smooth. 
4. Chop up your romaine lettuce and add it to a large bowl along with your dressing. Depending on how you like your salad, you can add as little or as much as you want. Toss your salad until evenly mixed. Add your croutons and vegan parm and give it one more toss. 
5. Once the tempeh is finished baking, let it cool down for 5-10 minutes or until cool enough to handle. To assemble your wrap, add your caesar salad to a tortilla, along with your crispy tempeh, and extra croutons, and vegan parmesan. Fold the sides inwards, and tightly roll it up. Enjoy! 

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