Tempeh Caesar Salad by Jonathan Garnier

Food and nutrition

Portions:4 servings

Preparation:20 minutes

Cooking:5 minutes
Published on 25 July 2016
by Jonathan Garnier


  • 400 gr (13 1/2 oz) tempeh
  • 1 pinch of Provencal herbs
  • 5 ml (1 tsp) smoked paprika
  • 30 ml (2 tbsp) olive oil
  • 60 ml (4 tbsp) capers
  • 500 ml (2 cups) croutons
  • 1 romaine lettuce
  • 1 egg yolk
  • 1 garlic clove, crushed
  • 2 anchovies, chopped and pureed
  • 125 ml (1/2 cup) parmesan, grated
  • 30 ml (2 tbsp) lemon juice
  • 180 ml (3/4 cup) olive oil
  • Salt and pepper to taste


Cut the tempeh in 1inch strips.

In a pot with boiling water, cook the tempeh for a couple of minutes, according to the instructions on the package.

Dry and sprinkle with Provencal herbs and smoked paprika.

In a hot pan grill the tempeth in olive oil untill its golden. Set aside.

In a bowl mix the yolk, garlic, anchovies, parmasan, lemon juice and olive oil, whisk until you get a homogenous texture.

Add the slad leaves , roughly cut, the capers, croutons and tempeh. Enjoy!

Jonathan Garnier
Chief co-owner of La Guilde Culinaire, judge and host of Ça va chauffer!, and written media, radio and television collaborator