Hot and Cold Tempeh Salad
I love me a good salad. Even more than a good salad, I love a good salad that’s a combination of multiple flavors and multiple temperatures. I love making a hot topping to go on cold greens and veggies that are raw, crunchy, and delicious. This way, you get the best of both worlds: some delicious warm savory goodness along with a powerful crunch and the juicy tang of raw veggies.
This past Thursday before my work on the food truck I made myself a little dinner. Hot, crunchy tempeh cooked up to a golden glow in my favorite pan atop a salad of crisp romaine, home grown sprouts, and olives all dressed up with my vegan “honey mustard” dressing (really no honey in the stuff!).
I marinated the tempeh in some soy sauce, lemon juice, and some thyme from the garden for about 2 hours. Then I cooked it up in a little olive oil and layered it atop my bed of lettuce and veggies. Talk about divine intervention.
World’s Easiest Tempeh Marinade
Juice of 1/2 lemon
2 tablespoons soy sauce
3-4 springs fresh thyme
1 package of tempeh, thinly sliced
Whisk to combine juice and soy sauce. Pull the leaves from the thyme and add to the mixture. Drizzle over tempeh and toss to coat. Allow to marinade for at least 1 hour.
What’s your favorite way to have tempeh?