Step 1

This step is optional but helps to open the pores of the tempeh so that it absorbs more of the marinade and reduces bitterness. In a steamer basket, steam the tempeh for about 10 minutes. Set aside until cool enough to handle.

Step 2

Meanwhile, whisk together all of the ingredients for the marinade in a large shallow bowl.

Step 3

Once the tempeh is cool enough to handle, slice into ¼-inch thick strips then place in the bowl with the marinade. Stir until the strips are evenly coated. Allow to marinate for at least 15 minutes or up to overnight.

Step 4

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat. Arrange the marinated tempeh strips on top allowing a few inches of space between each strip. Bake in the oven for about 7 minutes on each side. Remove from oven and set aside.

Step 5

Inside of each wrap layer the romaine, tempeh, tomatoes, and avocado. Drizzle with vegan caesar dressing and top with shredded parmesan. Roll up wraps like a burrito. Serve immediately and enjoy!