On-AirVirginia This Morning


Elevate The Flavor Profile of your plant-based diet

Posted at 12:55 PM, Jan 21, 2021

RICHMOND, Va. -- Executive and Personal Chef Tammy Brawley, owner of The Green Kitchen RVA shows us how to prepare a healthy Broccoli Caesar Salad with crispy tempeh bits. To learn more about the Green Kitchen RVA check out their website.

Broccoli Caesar with Smoky Tempeh Bits

Creamy Cashew Caesar Dressing

2 tbsp raw cashew butter

2 tbsp warm water

1 1/2 tbsp fresh lemon juice

salt and pepper to taste

3 cloves garlic, finely minced or grated on a microplane

1 tsp dijon mustard

1 tsp capers, minced

1 tbsp nutritional yeast flakes

3 tbsp olive oil

Crumbled Tempeh + Salad

1 bunch of broccoli, cut into small florets

1/2 block tempeh (114 g), crumbled

1 tsp sweet paprika

1 tsp smoked paprika

1 tsp pure maple syrup

1 tsp apple cider vinegar

1/2 tsp gluten free tamari


extra nutritional yeast + ground black pepper


  • In a jar with a tight fitting lid, add the cashew butter, warm water, lemon juice, garlic, dijon mustard, capers, nutritional yeast, and olive oil. Close the lid and shake the jar vigorously to combine.

  • Bring a large pot of salted water to a boil over medium-high heat. Add the broccoli florets and cook for 4 minutes, until the broccoli turns bright green. Drain the broccoli and rinse under cold water. Set aside in a clean dish towel to dry thoroughly.

  • In a small bowl, add the paprika, smoked paprika, maple syrup, apple cider vinegar and tamari.

  • Add 1 tbsp of olive oil to a large pan over medium high heat. When the oil is hot, add the crumbled tempeh. Let it rest and sear for 2 minutes. Stir the tempeh, and then let it cook for another 1-2 minutes. Pour the paprika mixture into the pan and stir to coat the tempeh. Remove pan from heat.

  • Plate the broccoli and drizzle the cashew caesar dressing overtop. Sprinkle with the tempeh and garnish with extra nutritional yeast and freshly ground pepper to finish. Enjoy!