Crispy Tempeh, Kale & Grilled Tomato Salad
300g tempeh, sliced into thin strips
4 tomatoes. halved
1 handful kale, roughly shredded
1 handful baby spinach, roughly shredded
1 handful fresh coriander, chopped
1 tbsp kecap manis
1/4 cup vegan mayonnaise
1 tsp dijon mustard
2 tsp maple syrup
1 lemon, juiced
Heat a non-stick frying pan and place the tomato halves face down. Cook until brown. Turn them over, turn off the heat and let stand. Add half the tempeh and stir constantly until golden brown and crisp. Remove the cooked tempeh from the wok and Add the remaining tempeh to the wok and stir constantly until golden brown and crisp. Add the tempeh back into the wok. Add the kecap manis to the tempeh and stir until all the tempeh is covered. Toss all the chopped leaves on a board or
platter. Place the cooked tomato halves on top of the leaves. Add the cooked tempeh to the salad.
For the dressing:
Place the mayonnaise in a jar, add the dijon mustard, maple
syrup, add and the juice of one lemon.
Mix well. Drizzle the dressing over the top of the salad and serve.
(Note: You can bake the tempeh in the oven at 200 degrees celsius until crisp
instead of in the wok).
Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:
-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.
Click the button below to gain download access.