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Tempeh Caesar Panzanella

Tempeh Caesar Panzanella

This Tempeh meal has everything you need to be satisfied & energized.  Rich & nutty Caesar dressing, tangy citrus Tempeh,  and addictive sourdough Panzanella.  Sustainable eats at their best!

tempeh caesar panzanella

Tempeh Caesar Panzanella

Servings 4 people


Caesar Dressing

  • 1/2 cup raw cashews
  • 1/4 cup water plus 2 tbsp
  • 8 Kalamata olives pitted
  • 1 Tbsp capers
  • 1/2 tsp dijon mustard
  • 2 tsp cider vingar
  • 1 tsp soy sauce or tamari
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Panzanella Bread & Salad

  • 4 slices leftover sourdough
  • 2 cloves crushed garlic
  • 1/2 cup cherry tomatoes chopped
  • 1 handful Basil chopped
  • 2 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp cracked pepper
  • 1 head lettuce
  • 2-3 persian cucumbers chopped
  • 1 spicy or sweet red pepper chopped
  • 1 green onion finely sliced
  • 1 orange to squeeze over salad


  • 8-9 oz Tempeh
  • 1 Tbsp Lemon Juice
  • 1/4 cup fresh squeezed orange juice
  • 1/2 tsp salt
  • 1/2 tsp fennel seeds finely ground


  • Blend all dressing ingredients on high speed until smooth.
  • Cut tempeh lengthwise, into fingers, and place in a small oven dish. Mix citrus juices, salt and fennel seed and pour on top. Bake at 400° for 30-40 minutes until liquid is absorbed and tempeh is lightly browned, turning once or twice.
  • Add garlic, tomatoes, basil, olive oil and salt and pepper to a bowl.
  • Toast the sourdough until golden then cut into chunks. Add to the garlic mixture & use your hands to firmly squish everything together so the tomatoes get nicely crushed and smeared into the toast, softening it and infusing it with flavor.
  • In each serving bowl, arrange some lettuce, cucumber, red pepper and onion. Drizzle with fresh orange juice to moisten, then use a spoon to pour on some lines of dressing. Top with tempeh and bread mixture.


Recipe from Eat Well.
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