Tempeh Bacon Bites
- 8 oz tempeh
- 2 tablespoons pure maple syrup
- 2 tablespoons tamari
- 1 tablespoon ketchup
- 1 tablespoon vegetable oil
- 3/4 teaspoon liquid smoke
- olive oil, for pan-frying
Salad
- 1 pound curly kale
- 1 red onion, sliced into half-moons
- 1 pint red cherry tomatoes, sliced in half
- 1 ripe avocado, diced
Dressing
- 2 tablespoons minced shallots
- 4 teaspoons apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon smooth Dijon mustard
- Pinch of salt
- Freshly ground black pepper
In a ceramic or metal baking dish, whisk together the remaining ingredients until smooth. Add the tempeh bits and gently toss to completely coat with marinade. Let stand for 10 minutes or cover and chill overnight.
Use a fork to transfer the tempeh pieces (leaving the marinade behind) to a lightly oiled cast iron skillet preheated over medium heat. Lay the pieces in a single layer. Cook until well-browned on one side, flip, and cook the other side until browned, about 2-3 minutes per side. After the tempeh is browned on both sides, pour the marinade over it and simmer until the marinade is absorbed. Serve hot, warm, or at room temperature. (Store chilled and consume within 2 days for best flavor.)
Strip the kale leaves off the stems, tear or chop into bite-size pieces. Wash and spin the kale dry, then transfer the kale to a large mixing bowl. Whisk all of the dressing ingredients together in a small bowl. Pour half the dressing over the kale and massage the kale for a minute.
Add the tempeh bacon, red onion, tomato, avocado, and remaining dressing to the kale. Use tongs to combine and coat everything with dressing. Serve immediately.
Serves 2 (more like 4).
VERDICT: Not as hard as it looks. The tempeh bacon is not at all like bacon, but the whole effect is pleasing. Keep. From Salad Samurai.
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