Indonesian Tempeh Salad
1 clove garlic, pressed
1-inch piece of ginger, grated
¼ cup rice or apple cider vinegar
¼ cup sesame oil (or olive)
1 tablespoon toasted sesame oil
1 tablespoon miso
pinch black pepper
1 package tempeh, cubed
2 large handfuls of greens (watercress, spinach, mizuna...)
½ cucumber, thinly sliced
sesame seeds, to garnish
1. If your tempeh isn't pre-cooked, put the cubes in the oven at 300-350 degrees for 15 minutes, until browned, while you put together the salad.
2. Mix together the first 7 ingredients for the dressing, whisking or blending in a food processor. Season to taste.
3. Place the greens on the plates, top with the tempeh and cucumber, drizzle the dressing and sprinkle the sesame seeds on top.
Source of recipe: To watch a free video of me making this vegan tempeh salad recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/tempeh-salad-recipe