This is perfect on it’s own for lunch or as a side for a bbq. Tempeh is a fermented soy product and is high in protein, calcium, magnesium and iron and relatively low in carbohydrates compared to tofu. It’s actually delicious; I encourage you to give this a try!
Ingredients:
For the tempeh marinade:
250gm organic tempeh thinly sliced or cubed
2tbsp tamari sauce
1tbsp olive oil
1tsp smoked paprika
1tsp garlic powder
1/2tsp salt
For the salad:
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
½ red onion
300gm baby spinach
2 large carrots
2 sticks of celery
1 large avocado
Method:
Mix tempeh and all marinade ingredients in a bowl and set aside for 15 minutes while you prepare the salad
Grate your carrots, chop the celery, slice the avocado and put these and all the rest of the salad ingredients into a large bowl. You can literally add whatever is lying around to your salad; this is just what I had in the fridge!
Put a little oil in a frying pan and fry the tempeh until golden on each side; about 3 – 4 minutes. Set aside to cool
Once cool, mix in with the salad ingredients and voila!
The best dressing for this is my tangy tahini dressing, but you could top it with lemon juice and balsamic if you’re wanting something simple.
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