Blackened Tempeh Chopped Salad

Halve the cherry tomatoes and slice the cucumber into thin rounds. Add both to a large bowl. Trim the end off the endive and chop the leaves. Deseed the mini sweet peppers. Thinly slice the peppers and add to the bowl with the vegetables.

In a small bowl, combine the vegan mayo, ranch spice blend, soy milk, and apple cider vinegar. Season with salt and pepper. Whisk and set dressing aside in the refrigerator until ready to use.

Stack the blue corn tortillas and cut into thin strips. Place a large nonstick skillet over medium-high heat and add 2 tbsp vegetable oil. When the oil is hot, add the tortillas and fry, stirring frequently, until they are all crispy, about 3 minutes. Remove from the oil and drain on paper towels. Season crispy tortillas with salt.

Cut the tempeh in half lengthwise and then into thin triangles. Wipe the skillet clean. Place over medium-high heat with 1 tbsp vegetable oil. Season tempeh with blackening spice and sear until crispy and brown, about 4 to 5 minutes per side. Transfer the tempeh to a plate, wipe the skillet clean, and immediately add corn. Cook, until charred slightly about 2 minutes. Season with salt and pepper.

Chop the romaine hearts. To the large bowl with the vegetables, add the romaine and the charred corn. Drizzle with just enough creamy ranch to coat and season salad with salt and pepper. Toss everything well to combine.

Divide the chopped salad between large plates. Top with blackened tempeh and crispy tortilla strips and serve with extra creamy ranch. Dig in!