Blackened Tempeh Caesar Wraps

Or make a blackened tempeh Caesar salad.

Tempe

1 - 8 Oz. pkg. Tempeh

2 Tbsp. Paprika

1 Tbsp. Thyme

1 Tbsp. Onion Powder

1 Tbsp. Garlic Powder

1 tsp. Salt

1/2 tsp. Oregano

1/4 tsp. Cumin

1/4 tsp. Cayenne

1/4 tsp. Black Pepper

Cut the tempe into quarters. Then, carefully slice each of those quarters in half to make the quarters 8 thin pieces.

Next, simmer in water or steam them for 10 minutes. Pat them dry. Mix the spices in a dish and coat the tempeh well. Get sauté pan with a little oil smoking hot. Place the pieces of dredged tempe in the pan and cook a minute or two on each side to get some good color.

Caesar

1 Romaine Heart, chopped

1 Bu. Lacinato Kale, chopped

4 Tortillas, warmed

1/3 Cup Mayo

1/4 Cup EVOO

1/4 Cup Nutritional Yeast

2 Tbsp. Capers, washed

1 Lemon, Juice

1 Garlic Clove

1 Tbsp. White Vinegar

1 Tbsp. Soy Sauce or Tamari

1 tsp. Dijon Mustard

1/2 tsp. Salt

1/2 tsp. Black Pepper

Add all ingredients to a food processor except the olive oil. Place the lid and turn on. Slowly drizzle in the olive oil.

Dress your greens with half of the dressing and serve the other half for those who would like to add a little extra drizzle or drizzle a little extra upon assembly. Enjoy!