3.7.09 Citrus Salad with Pan-Browned Tempeh
Tempeh was completely uncharted territory for me before I became a vegetarian. Now, this hearty, nutty soybean cake has become somewhat of a staple. I had no idea what I was missing out on. Tempeh absorbs marinade brilliantly, creating an explosion of flavor in each bite. Here it turns a fresh, citrus salad into a satisfying entrée.
And just try to beat the smell of cinnamon cooking!
Citrus Salad with Pan-Browned Tempeh
serves 4
dressing
1/4 c olive oil
2 T cider vinegar
2 T agave nectar (or honey)
1 t salt
1/2 t black pepper
1/2 t ground cumin
1/4 t cinnamon
pinch of cayenne pepper
salad
8 oz tempeh, sliced widthwise into 1/2” pieces
1 small bunch chicory, torn into bite-size pieces
2 clementines (or oranges), peeled and sectioned
1/2 seedless Italian cucumber, sliced then quartered
1/4 small red onion, finely chopped
1/4 c sun-dried tomatoes, finely chopped
In a medium bowl, whish together all dressing ingredients. Transfer half of the dressing to another bowl, and add tempeh. Toss to coat, and let marinate at least 10 minutes.
In a large sauté pan, add marinated tempeh, and cook, on medium heat, 5 minutes. Flip tempeh and cook an additional 5 minutes, until golden brown.
Divide chicory amoung 4 serving plates. Top with clementines, cucumber, onion, sun-dried tomatoes and tempeh. Drizzle with additional dressing, to taste.
Reader Comments (2)
Oh dear... thank you for posting this! Im about to be in heaven!