Crispy Tempeh Kale & Grilled Tomato Salad

Crispy Tempeh, Kale & Grilled Tomato Salad

(serves 4)

Ingredients:

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

Dressing:

1/4 cup vegan mayonnaise

1 tsp dijon mustard

2 tsp maple syrup

1 lemon, juiced

Method:

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).

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