Tempeh Caesar Salad

Gluten Free Gluten Free Gluten Free
(Serves 4)

I have been making this salad for yoga retreats for the last 6 years and it’s always a favourite. It’s fresh, creamy and has wonderful texture throughout.


  • 1 tablespoon coconut oil, melted
  • 300g tempeh (plain), cut into small cubes
  • Tamari for seasoning
  • Medium head of broccoli, cut into florets
  • 2 cups mixed salad leaves, washed and dried
  • 1 ripe avocado, cut into thin slices
  • 4 organic free range eggs
  • ½ cup Seeded Mustard Mayonnaise


  1. Preheat oven to 180ºC. Line a baking tray with baking paper.
  2. Place tempeh cubes on lined tray and drizzle with tamari and coconut oil. Bake for 20-25 minutes or until lightly browned. Set aside.
  3. Meanwhile, place a small pot of water to boil with the lid on.
  4. Once boiling, remove lid and carefully lower eggs into the pot using a large spoon (careful not to break the shell). Set the timer for 7.5 minutes.
  5. When the timer is finished, remove eggs from pot using a large spoon and place in a dish of cold water to slow the cooking process.
  6. Place broccoli florets into the pot of boiling water. Boil for a minute or two until you notice the broccoli turn a deep shade of green. Remove and set aside.
  7. On a large platter, lay out the salad leaves and sprinkle half the tempeh over the leaves. Scatter the broccoli and the remainder of the tempeh.
  8. Peel the boiled eggs, slice into quarters and arrange over the top.
  9. Finish with the slices of avocado and dollops of Seeded Mustard Mayonnaise.
  10. Serve immediately.

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