Enjoy the flavors of summer with this blackened tempeh chipotle salad. Tossed with avocado, charred corn, and tomatoes and dressed in a creamy chipotle ranch, this is a vegan and gluten-free salad that everyone will love.
Disclosure: This post may contain affiliate links.
If you haven’t already noticed, I’ve been dishing out the summer recipes recently. First, there were these BBQ Jackfruit Sliders. Then I shared my recipe for my Hawaiian Teriyaki Tofu Skewers followed immediately by this Homemade Strawberry Ice Cream. I mean, we could have a proper summer potluck here.
Today I’m sharing my recipe for Blackened Tempeh Chipotle Salad. This delicious summer salad is a combination of smoky chipotle tempeh, grilled corn, lettuce, and avocado all tossed in a creamy chipotle ranch dressing.
It’s a hearty vegan and gluten free salad that screams summer. And I think you’re going to love it.
Ingredients & Substitutions
This summer salad recipe is fresh, hearty, and filled with a delicious smoky flavor. It can be thrown together in just about 30 minutes for a satisfying vegan and gluten-free entree salad.
Here is everything you need.
- Romaine Lettuce
- Tempeh – There is a variety of types of tempeh. I like multigrain the best. My go-to brands are Lightlife and Trader Joes. You could also make this recipe with sautéed soy curls or grilled tofu.
- Chipotle Chili in Adobo Sauce – You will need both the chilis and adobo sauce for this recipe.
- Vegetable Broth
- Oil – I recommend either olive oil or avocado oil.
- Fresh Corn – This recipe calls for grilled corn on the cob. However, if that isn’t in season, you can use frozen or canned corn. Simply sauté the corn in a skillet with a bit of olive oil. Omit the corn for a keto-friendly version of this salad.
- Cherry Tomatoes
- Avocado
- Green Onions
- Vegan Ranch Dressing – There are several brands of store bought vegan ranch. I am a fan of Follow Your Heart and Primal Kitchen. You can also make homemade vegan ranch dressing.
Step-by-Step Instructions
Step One – Make the Tempeh
Whisk together the vegetable broth, adobo sauce, and salt and pour into a shallow dish.
Cut the tempeh in half width-wise and then again down the middle so that you have 4 thin squares. Submerge them in the marinade and marinate for at least 30 minutes. Once the tempeh is marinated, cut it into 1/2″ strips.
Heat oil in a large skillet over medium high heat. Add tempeh and cook for 5 minutes, or until blackened. Add excess marinade and continue cooking until all the marinade has cooked off.
Set aside to cool.
Step Two – Make the Dressing
For this recipe you can either use store bought or homemade vegan ranch dressing. If you are using homemade, begin by making the ranch base.
Time Saving Tip: With store bought vegan ranch this dressing comes together in just about 60 seconds.
Transfer the dressing to a blender along with two chipotle chilis. Blend until the chilis are fully incorporated. Refrigerate until ready to use.
Step Three – Grill the Corn
Heat a grill pan over medium high heat. Brush fresh corn with olive oil and sprinkle with salt. Place corn on hot pan and char each side, about two minutes per side.
Once the corn is cool enough to handle, cut off the kernels using a sharp knife and set aside.
Step Four – Assemble the Salad
Assemble the salad starting with a base of Romaine lettuce. Add tomatoes, avocado, green onions, blackened tempeh, and corn. Toss with your chipotle ranch dressing and serve.
Serving And Storing
Serving – Eat this vegan salad within several hours of assembling it. When you are ready to eat, toss it with the dressing and enjoy it immediately. Serve it as a hearty dinner or as part of your backyard BBQs and summer potlucks.
Storing – Once assembled, this salad does not store well. It should be eaten within a few hours of dressing.
Make in Advance – Make the components in advance, store them in the refrigerator, and enjoy a lunch salad all week long. Store the tempeh and the corn for up to 2 days. Store the salad dressing for up to 7 days.
Tips and Tricks
- Do not dress the salad until you are ready to serve. Once the salad is tossed with dressing, it will start to become soggy and lose its crunch.
- When fresh corn is available, I recommend taking the extra step and using it. However, frozen and canned corn are great alternatives for the winter and fall months.
- Do not skip the marinating step. This allows the flavors to soak into the tempeh while removing some of its natural bitterness. Feel free to marinate the tempeh for up to 24 hours for a bolder flavor.
Frequently Asked Questions
For sure! Try this recipe with soy curls, grilled tofu, or store bought vegan chicken.
If you omit the corn and use keto-friendly vegan ranch, then yes! My favorite brand of vegan ranch dressing is this Avocado Oil-Based Ranch (<<affiliate link).
For sure! Layer the salad in a large mason jar with the greens on the bottom followed by the tomatoes, corn, and avocado. Top it with the grilled tempeh. Store the salad dressing separately and wait to dress your salad when you plan on eating it. I find that these wide mouth 32-oz glass jars are best for salad. (<<affiliate link)
More Healthy Salad Recipes
- Thai Cashew Salad with Sesame Peanut Sauce
- Vegan Taco Salad with Walnut Taco Meat
- Zucchini Noodle Salad
- Mediterranean Quinoa Salad
Blackened Tempeh Chipotle Salad
Ingredients
Blackened Tempeh
- 8 oz. tempeh
- 1/2 cup vegetable broth
- 1 tbsp. chipotle adobo sauce
- 1 tbsp. oil
Charred Corn
- 1 fresh corn on the cob
- 1 tsp. olive oil
- pinch of salt
Chipotle Ranch Dressing
- 1/2 cup vegan ranch dressing
- 1/2 – 1 chipotle chili
Everything Else
- 4 cups chopped Romaine lettuce
- 1 cup cherry tomatoes halved
- 1 large avocado diced
- 2 green onions sliced thin
Instructions
- To make the blackened tofu, whisk together the vegetable broth, adobo sauce, and salt and pour it into a shallow dish. Cut the tempeh in half width-wise and then again down the middle so that you have 4 thin squares. Submerge them in the marinade and marinate for at least 30 minutes. Once the tempeh is marinated, cut it into 1/2" strips. Heat oil in a large skillet over medium high heat. Add tempeh and cook for 5 minutes, or until blackened. Add excess marinade and continue cooking until all the marinade has cooked off. Set aside to cool.
- To make the Chipotle Ranch Dressing, transfer the vegan ranch dressing along with the chipotle pepper to a blender and blend until completely smooth. Start with 1/2 chipotle pepper. If you want a stronger taste, add an additional 1/2 pepper.
- To make the Charred Corn, heat a grill pan over medium high heat. Brush fresh corn with olive oil and sprinkle with salt. Place corn on the hot pan and char each side, about two minutes per side. Set aside to let cool. Once the corn is cool enough to handle, cut off the kernels using a sharp knife and set aside.
- To assemble the salad, start with a base of Romaine lettuce. Add tomatoes, avocado, green onions, blackened tempeh, and corn. Toss with your chipotle ranch dressing and serve.
Notes
- Don’t like tempeh? Try this recipe with soy curls or store bought vegan chicken instead.
- If you omit the corn and use keto-friendly vegan ranch, then yes!
- Turn it into a Mason Jar Salad for a quick grab & go lunch. Layer the salad in a large mason jar with the greens on the bottom followed by the tomatoes, corn, and avocado. Top it with the grilled tempeh. Store the salad dressing separately and wait to dress your salad when you plan on eating it.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Melanie says
Absolutely delicious!! I added miso and a few tbsps of beer to tempeh marinade and used frozen corn I had on hand: will make again & again!!
Allana says
Love, love, love this creation! Corn, avocado, and tomatoes make summer salads sing and dance with flavor. I made something similar last weekend with grilled barbecue tofu. It was yum! Will try tempeh next time!
Akino says
This looks so summery and yummy! I’ve yet to try tempeh but I’ve seen so many delicious looking recipes with it lately, I think I’m going to need to find some somewhere!
Akino | akinokiki.blogspot.ca