Tempeh And Blue Cheese Salad Food

TEMPEH TACO SALAD RECIPE BY TASTY

Steps:

• Cut the tempeh into a medium dice.
• In a medium saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the tempeh and cook for 6-8 minutes, until golden brown.
• Add the soy sauce, garlic powder, chili powder, and cumin, stir, and cook for another 5 minutes, until all of the seasonings are well-distributed and the tempeh is browned. Remove the pan from the heat.
• Make the avocado dressing: In a blender, combine the avocado, lime juice, olive oil, salt, and pepper and blend until smooth. Add the water 1 tablespoon at a time until your desired consistency is reached.
• Arrange the lettuce, tomatoes, black beans, corn, cilantro, red onion, and tempeh in a large bowl and pour over the avocado dressing.
• Enjoy!

TEMPEH "CHICKEN" SALAD

Steps:

• Place the cubed tempeh in a saucepan of boiling, salted water.
• Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
• I usually toss it in the fridge.
• In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
• Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
• Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
• This will keep covered in the fridge for 2-3 days.
• This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.

PEACH & BLUE CHEESE SALAD

Steps:

• Toast the ciabatta slices and drizzle with 1 tbsp oil. Make the dressing by whisking together the remaining oil, honey and lemon juice, then season to taste. Mix all of the other ingredients together in a large bowl and toss with the dressing before serving.