Tempeh Salad with Tahini

Using a chef's knife and cutting board, chop the cucumber, lettuce, onion, and tomato into bite-sized pieces.

Ingredients

Cucumber

Lettuce

Onion

2 pieces of Tomato

Equipment

Chefs Knife

Cutting Board

In a non-stick skillet, heat a small amount of olive oil over medium heat and sear the tempeh until golden brown on all sides, then set aside.

Ingredients

225 g of Tempeh

15 mL of Olive Oil

Equipment

Non-Stick Skillet

In a small mixing bowl, whisk together the tahini paste, vinegar, salt, and black pepper to create a smooth dressing.

Ingredients

60 mL of Tahini Paste

15 mL of Vinegar

2½ mL of Salt

2½ mL of Black Pepper

Equipment

Mixing Bowl

Whisk

Combine the chopped vegetables and seared tempeh in a large bowl, drizzle with the prepared tahini dressing, and toss gently to coat.

Ingredients

Tempeh

Tahini Paste

Equipment

Mixing Bowl

Continue cooking the tempeh over low heat for an additional 26 minutes to ensure deep flavor infusion and texture.

Ingredients

Tempeh

Equipment

Non-Stick Skillet