Tempeh was completely uncharted territory for me before I became a vegetarian. Now, this hearty, nutty soybean cake has become somewhat of a staple. I had no idea what I was missing out on. Tempeh absorbs marinade brilliantly, creating an explosion of flavor in each bite. Here it turns a fresh, citrus salad into a satisfying entrée.
Citrus Salad with Pan-Browned Tempeh
1/2 c extra-virgin olive oil
2 T cider vinegar
2 T agave nectar (or honey)
1 t salt
1/2 t black pepper
1/2 t ground cumin
1/4 t cinnamon
pinch of cayenne pepper
8 oz tempeh, sliced widthwise into 1/2” pieces
1 small bunch chicory, torn into bite-size pieces
2 clementines (or oranges), peeled and sectioned
1/2 seedless Italian cucumber, sliced then quartered
1/4 small red onion, finely chopped
1/4 c sun-dried tomatoes, finely chopped
In a large bowls, whisk together all dressing ingredients. Transfer half the dressing to an additional bowl and add tempeh, tossing to coat. Cover and marinade at least 10 minutes, stirring once. Set aside the first bowl to use for salad dressing. In a large frying pan, add tempeh, in one layer, and any additional marinade not absorbed. Cook tempeh until brown on one side, 5 minutes. Turn and brown on the other side, 5 minutes.
To assemble salad, add chicory, clementines, cucumber, onion and sun-dried tomatoes to a large serving bowl. Top with browned tempeh and toss with dressing.