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Sizzling blackened tempeh strips served over a fresh garden salad with cherry tomatoes and cucumbers

Blackened Tempeh Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 435
Ingredients Method

Ingredients
  

  • 8 ounces tempeh , sliced into 1/2-inch strips
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons olive oil for searing
  • 4 cups mixed salad greens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup cucumber , sliced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil

Method
 

  1. In a shallow dish, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper.
  2. Press each tempeh slice into the spice mixture, ensuring all sides are heavily coated.
  3. Heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat until shimmering.
  4. Add the tempeh slices to the skillet and sear for 3 to 4 minutes per side until the spices form a dark, crispy crust.
  5. In a large mixing bowl, whisk together the lemon juice and extra virgin olive oil to create a light dressing.
  6. Add the mixed greens, tomatoes, red onion, and cucumber to the bowl and toss to coat evenly with the dressing.
  7. Divide the dressed salad onto plates and top with the warm blackened tempeh strips.