SERVES 2 • PREP TIME: 5 MINUTES • COOK TIME: 5 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
30 MINUTES OR LESS, ONE-POT
Tempeh is fermented soybeans that have an earthy, savory flavor profile and a chewy texture that softens when cooked. Tempeh is rich in protein, magnesium, iron, and prebiotics. In this salad, tempeh is crumbled with a fork to resemble taco meat and marinated in a barbeque sauce that imparts a smoky flavor. It is then added to a fresh salad of romaine lettuce, cucumbers, tomatoes, and creamy avocado with a drizzle of a subtly spicy chile-lime glaze for a flavorful, well-balanced dish.
1 teaspoon avocado oil
¼ red onion, diced (about ¼ cup diced)
1 garlic clove, minced
½ bar of tempeh (4 ounces), crumbled with a fork
2 teaspoons tomato paste, double-concentrated
¼ cup water
1 head romaine lettuce, chopped
1 cup tomatoes, diced
1 medium cucumber, quartered
¼ avocado, sliced
1
.
In a medium pan, heat the oil over medium-low heat and add the onion and garlic. Sauté for about 1 minute, until the onion becomes translucent.
2
.
Add the tempeh, tomato paste, water, and barbeque seasoning and stir constantly until lightly browned, about 3 minutes.
3
.
Divide the romaine lettuce, tomatoes, cucumber, tempeh mixture, and avocado into two serving bowls. Drizzle with the glaze. The tempeh mixture can be made 2 to 3 days in advance and kept in the refrigerator.
MAKE IT EASIER TIP:
Instead of adding red onion, garlic, and tomato paste, combine the tempeh with 2 tablespoons of salsa and mix well for about 2 minutes until the flavors combine.
Per serving:
Calories: 225; Total fat: 11g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 11mg; Potassium: 443mg; Magnesium: 71mg; Carbohydrates: 28g; Sugars: 5g; Fiber: 7g; Protein: 7g; Added sugar: 0g; Vitamin K: 122mcg