Tempeh Nacho Salad with Creamy Chipotle Dressing - Forks Over Knives

Ingredients

• 4 6-inch corn tortillas, each cut into 8 or 16 wedges
• 1 8-oz. package tempeh, chopped into ¼-inch bits
• ⅓ cup purchased barbecue sauce
• 2 tablespoons vegan Worcestershire sauce
• 2 heads romaine or butter lettuce, shredded (8 cups)
• 1 cup cherry tomatoes, quartered
• 1 red bell pepper, cut into ½-inch dice
• 1 Persian cucumber, quartered lengthwise and sliced
• ⅓ cup raw cashews
• 1 tablespoon lemon juice
• 1 teaspoon chopped chipotle chile in adobo sauce
• 1 clove garlic
• Sea salt, to taste
• 1 scallion, white and green parts thinly sliced
• 2 tablespoons finely chopped fresh cilantro