This recipe is super quick and easy: you can cook the tempeh and the tomatoes, make the dressing and even chop all the salad ingredients the day before. Then just heat the tomatoes and tempeh in the oven for 15 minutes before dinner, then lovingly mix them with the salad and dressing just before you sit down to eat.
Serves: 2
=R1=
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 4 tomatoes, halved
- ½ cup olive oil
- 300g tempeh, cut into thin 1-inch strips
- 1 tbsp kecap manis
- Handful kale, roughly chopped
- Handful baby spinach, roughly chopped
- Handful fresh coriander, roughly chopped
-
- Dressing
- ¼ cup vegan mayonnaise
- 1 tsp Dijon mustard
- 2 tsp maple syrup
- 1 tsp lemon juice
Method
- Heat frying pan and place tomato halves face down. Cook until brown, then turn them over, turn off heat and let stand.
- Heat wok with olive oil, add half the tempeh and stir constantly until golden-brown and crisp. Remove cooked tempeh from wok and place on paper towel.
- Add remaining tempeh to wok and stir constantly until golden-brown and crisp. Remove from wok and place on paper towel. Turn off heat. Remove remaining oil from wok and add tempeh back into wok. Add kecap manis to tempeh and cook until all tempeh is covered.
- Toss all chopped leaves on a board and place cooked tomato halves on top of leaves. Add cooked tempeh to salad.
- To make dressing, place all ingredients in jar and mix well. Drizzle dressing over top of salad and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
