This recipe was next up on my list of salads to try from my new cookbook Isa Does It. I was really intrigued by the idea of a vegan caesar salad made heartier by some extra ingredients. In addition to lettuce and dressing, Isa adds tempeh croutons, avocado, and quinoa to make this salad not just a full meal, but truly indulgent. She also adds some arugula to make the salad a bit healthier.
I really really liked this salad. Once I made it, it was all I wanted to eat all week. I actually had it for lunch and dinner on the same day! The dressing was delicious and the smoky flavor of the tempeh was complex and satisfying.
I will definitely make this again. The only change I will make is to increase the romaine a bit. I thought the quinoa, romaine, arugula recipe was just a bit too heavy on the arugula and quinoa. I think I’d use 10 ounces of romaine instead of the 8 called for by the recipe and 5 cups of quinoa instead of 6.
This link is the same as far as the salad ingredients and dressing from the cookbook. But it exchanges the marinated tempeh for breaded tofu.