Tempeh Caesar Salad Pitas | This Savory Vegan

Add all of the caesar dressing ingredients to a food processor and pulse to combine. Taste and adjust seasonings as needed. Place in the fridge until ready to serve.

Add the soy sauce, agave, garlic powder, smoked paprika, pepper and liquid smoke to a bowl and whisk to combine.

Heat the olive oil in a skillet over medium heat. Add the tempeh slices and cook until slightly browned on both sides (approx. 2-3 minutes). Pour the soy sauce mixture over the tempeh and cook until the liquid is absorbed by the tempeh, adding more oil if the pan dries out too much. Be sure to keep the tempeh moving, lower the heat and/or flip as needed – the sauce can burn if left sitting. Remove from the heat and set aside.

Place the pita bread directly on the oven rack under the broiler for 3-5 minutes, or until toasted. Remove from the oven.

To assemble, spread hummus on the pita bread and top with arugula, tempeh, avocado and cherry tomatoes. Drizzle the caesar dressing over top and sprinkle with black pepper.

Equipment Needed

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