Tuesday, July 5, 2011

Spicy Tempeh Salad

Yield: 3 servings 

What You'll Need:
1 package Home style Tempeh - spicy veggie (I got mine from Whole Foods)
1 (8 oz) canned corn
1 c. green leaf lettuce, chopped
1/4 c. red cabbage, chopped
1/4 c. crushed olives (about half of a 4 oz can)
2 Tbs diced red onion
2 Tbs diced green onion
2 Tbs diced red bell pepper
2 Tbs minced cilantro
1 tsp low sodium soy sauce 
2 tsp olive oil
1 tsp rice vinegar (optional)

Sweet and spicy spring roll dipping sauce (made with red chillies, garlic, vinegar, etc; can be found in Asian section of grocery store)
Shredded soy cheese (to sprinkle on top)

What To Do:
Cut tempeh into 1/2" cubes; saute over med-high heat with olive oil, rice vinegar and soy sauce in a frying pan for about 4-5 minutes, or until golden brown.  Once tempeh is cooked, remove from heat.  Meanwhile, in a medium sized bowl, combine corn, lettuce, cabbage, olives, red onion, green onion, bell pepper and cilantro; mix well.  Add in cooked tempeh and toss.  Before eating, drizzle sweet and spicy dipping sauce over salad as a dressing and sprinkle with a little bit of soy cheese. 

*If you prefer, you can also grate or crumble the tempeh instead of cutting in to cubes
*To give the tempeh a slightly smoked flavor, try adding 1/4 tsp liquid smoke
*Try adding 1/2c cooked quinoa (boiled in 1c. veggie broth for about 15-20 mins) for added flavor and protein 
*You can mix the dressing into the salad before serving-- you will need about 3 1/2 Tbs, or to taste of dressing for the entire salad.
*This is a spicy salad! If you don't like food with too much heat, try regular flavored tempeh instead of spicy

Nutrition facts are an estimation of
1 serving; based off of an on-line tool 

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