Vegan Tempeh Salad

Instructions

1. Step 1

   Whisk the soy sauce, maple syrup, smoked paprika, and olive oil in a mixing bowl. Add the tempeh, toss to coat, and let it marinate for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 ml Maple Syrup, 15.0 ml Olive Oil, 2.0 gr Smoked Paprika, 30.0 ml Soy Sauce, 400.0 gr Tempeh

   Cookware: mixing bowl, whisk

2. Step 2

   Heat a skillet over medium heat. Add the marinated tempeh and cook for 8–10 minutes, turning occasionally, until browned and hot throughout; the center should reach at least 74°C.

   Timer: 10 min (fixed)

   Cookware: skillet, spatula

3. Step 3

   Whisk the tahini, lemon juice, water, garlic, salt, black pepper, and the remaining 1 tbsp (15 ml) olive oil until smooth.

   Ingredients used: 1.0 piece Garlic, 1.0 gr Ground Black Pepper, 45.0 ml Lemon Juice, 15.0 ml Olive Oil, 3.0 gr Salt, 60.0 ml Tahini, 30.0 ml Water

   Cookware: mixing bowl, whisk

4. Step 4

   Place the mixed salad greens, cucumber, cherry tomatoes, and carrots in a large salad bowl.

   Ingredients used: 2.0 piece Carrot, 300.0 gr Cherry Tomato, 1.0 piece Cucumber, 200.0 gr Mixed Salad Greens

   Cookware: Chef Knife, cutting board, salad bowl

5. Step 5

   Add the avocado and warm tempeh to the salad.

   Ingredients used: 2.0 piece Avocado

   Cookware: salad bowl

6. Step 6

   Drizzle the prepared dressing over the salad, toss gently, and serve immediately.

   Cookware: salad bowl