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Maple glazed Tempeh, cherry tomatoes and baby greens Salad. vegan, glutenfree

A simple Salad for today!! VeganMofo Post 12. How are all you all doing!. Some more fun VeganMofo!! I might…

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Maple glazed Tempeh, cherry tomatoes and baby greens Salad. vegan, glutenfree
  1. Take tempeh strips and cook them equal amount of water. (5 strips, 4 oz tempeh, 1/2 cup water). Add 1/2 tsp salt, 1/4 tsp ginger powder, 1/4 tsp garlic powder, red chili powder to taste, 1 teaspoon soy sauce/tamari, 1 teaspoon lemon juice, and a pinch of sugar and cook covered on low-medium for 10-15 minutes till tempeh doubles and the water is gone.
  2. Add a teaspoon canola or high fat oil to the pan, and toss tempeh to coat. Add a teaspoon soy sauce and 1 teaspoon or more maple syrup. Mix well to coat and let thicken and sizzle for half a minute or more depending on how black you want the tempeh. we were too hungry with all that mouth watering smell spreading in the house!
  3. Toss your fave greens in lemon juice, maple, tamari and black pepper or any Asian dressing. Top with the sizzling Tempeh.
  4. We used baby greens and cherry tomatoes. Some crunchy Sesame seeds on top and some Sprouts would do super in the salad too!. Have a fantastic day!