Crunchy Marinated Tempeh Salad
Ingredients:
- 225g of tempeh, cubed
- 3 tbsps soy sauce or tamari
- 2 tbsps fresh lemon juice
- 1 tsp dried basil
- 2 garlic cloves, minced
- 1 tsp maple syrup
- Olive oil
Dressing:
- Dash of olive oil
- Dash of maple syrup
- Juice of 1 lemon
- Salt and pepper to taste
Toppings:
- Sunflower & Pumpkin seeds, toasted
- Chopped walnuts
- 1 tbsp soy sauce
- Assembly
- Lettuce
- Red capsicum, finely chopped
- 1 carrot, grated
- ½ cup chopped parsley
- 1 cup cherry tomatoes
- Marinate the cubed tempeh in soy sauce (or tamari), lemon juice, maple syrup, basil and garlic for at least an hour. Drain, then fry the marinated tempeh gently in olive oil until brown and crispy – take care not to let burn. Allow to cool.
- Add all dressing ingredients to a small jar and shake vigorously.
- Dry fry the sunflower and pumpkin seeds and chopped walnuts until they start to turn slightly brown. Remove from the heat immediately, add the soy sauce (or tamari) and stir well. Allow to dry and cool.
- Toss the lettuce and parsley in a large bowl. Arrange the capsicum, carrot and halved tomatoes in the centre of the bowl.
- Top with the fried tempeh and nuts and seeds.
Enjoy!
Recipe comes from a book “Flavour of Freedom” – a new cookbook made by Black Sheep Animal Sanctuary in Ōtaki
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