A simple salad for today — VeganMofo Post 12.
How is everyone doing? More VeganMofo fun here! I may post less frequently for the second half of the month because my parents are visiting, so please bear with me if I’m slow responding to comments and visits. I hope I can sneak in a few photos of my mom’s cooking before we devour it all. One more day until the taste-tester/photographer/hubby who eats almost everything and doubles as the tech geek’s birthday — shh, don’t ask his age.
Tempeh is a naturally fermented soybean patty. I usually buy a three-grain organic tempeh that includes brown rice, barley, and millet. Tempeh tends to have more texture and flavor than tofu, is less processed, and offers a healthy, fermented option for soy. For a gluten-free version, choose a soy tempeh labeled gluten-free. There are several dry and wet (curry) tempeh recipes; many of the dry preparations work wonderfully as a salad topping.
I like to simmer tempeh in broth before grilling, frying, or baking because it expands, becomes juicier and more flavorful, and makes the portion more filling — helpful since tempeh can be pricey unless you make it at home.
This tempeh was inspired by Kathy’s Blackened Sticky Tempeh.
- Simmer tempeh: Slice tempeh into strips and place in a pan with water (for example, 5 strips / about 4 oz tempeh / 1/2 cup water). Add 1/2 tsp salt, 1/4 tsp ground ginger, 1/4 tsp garlic powder, red chili powder to taste, 1 tsp soy sauce or tamari, 1 tsp lemon juice, and a pinch of sugar. Cover and cook on low-medium heat for 10–15 minutes until the tempeh expands and the liquid evaporates.
- Sear and glaze: Add 1 tsp neutral oil (canola or other high-heat oil) to the pan and toss the tempeh to coat. Add 1 tsp soy sauce (or tamari) and 1 tsp or more maple syrup. Stir to coat and let the mixture sizzle and thicken for 30 seconds to a minute, allowing the tempeh to darken slightly. Sear longer if you prefer a deeper char.
- Dress the greens: Toss your favorite salad greens with lemon juice, maple syrup, tamari, and freshly ground black pepper or any Asian-style dressing you prefer.
- Assemble: Top the dressed greens with the sizzling tempeh. We used baby greens and cherry tomatoes, finished with crunchy sesame seeds. Sprouts would also be excellent on this salad. Enjoy!
This salad is contributed to Ricki’s Wellness Weekend.