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Almond Butter Tempeh Salad With Creamy Ginger Dressing

On the stove top, steam the chopped tempeh for 10 minutes to remove any bitterness. Preheat oven to 400 degrees fahrenheit. In a medium bowl, mix together the almond butter, lime juice, tamari, maple syrup, and hot sauce until a creamy paste forms. Add the steamed tempeh into the bowl and gently toss until all of the pieces are covered in the marinade. Allow the tempeh to marinate for as long as p. . .

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Servings: 2

Prep Time: 00:20

Cook Time: 00:30

Almond Butter Tempeh

8 oz. package of tempeh, sliced into triangles

2 tbsp almond butter

2 tbsp lime juice

2 tbsp low sodium tamari, or coconut aminos

2 tbsp maple syrup

1 tsp sriracha style hot sauce

Ginger Dressing

1/4 cup minced fresh ginger

1/4 cup nutritional yeast

1/4 cup water

4 garlic cloves, roasted lightly until soft and squishy

3 tbsp tahini

3 tbsp lemon or lime juice

2 tbsp low sodium tamari, or coconut aminos

2 tbsp maple syrup

Additional Salad Ingredients

4 - 6 cups microgreens of choice, i used pea shoots

1 watermelon radish, thinly sliced

1/2 cup purple cabbage, thinly sliced

1/2 cup carrots, shredded or sliced small

1/2 avocado, sliced

1 - 2 green onions, sliced

1 tsp sesame seeds, optional

Preparation

1On the stove top, steam the chopped tempeh for 10 minutes to remove any bitterness.

2Preheat oven to 400 degrees fahrenheit.

3In a medium bowl, mix together the almond butter, lime juice, tamari, maple syrup, and hot sauce until a creamy paste forms. Add the steamed tempeh into the bowl and gently toss until all of the pieces are covered in the marinade.

4Allow the tempeh to marinate for as long as possible, up to 24 hours in the fridge if possible, but if you are in a rush you can marinate it for as few as 15 minutes.

5Place the marinated tempeh on a baking sheet lined with parchment paper or a silpat and bake for 20-25 minutes or until the edges turn dark golden brown.

6Remove from the oven and set aside.

7To make the dressing, combine all of the dressing ingredients in a blender or food processor until completely creamy and no chunks remain. Taste and adjust amounts of lemon juice, maple syrup, or tamari to your own taste preferences, then pour into a container and set aside.

8Assemble the salad by starting with a layer of micro greens, then on top add the cabbage, carrots, radish, tempeh, avocado, green onion, and a sprinkle of sesame seeds if using.

9Drizzle a small amount of the dressing on top then toss and serve.

Additional Notes

The almond butter tempeh recipe has been adapted from this peanut butter tempeh recipe by Minimalist Baker: https://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/

Reviews: 0

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