Tempeh & Peanut Dinner Salad
MAKES 4 SERVINGS
1 tbsp vegetable oil
1 500 g pkg tempeh, cut in 1-inch squares and halved diagonally
1 tsp garlic powder
1 tsp onion powder salt
1 head romaine lettuce, cut into strips
1 cup red cabbage, cut into thin strips
1 sweet red pepper, seeded and cut into strips 1/2 cup frozen shelled edamame, blanched 1/3 cup roasted peanuts, coarsely chopped Lime-peanut Sauce (recipe, this page)
In skillet, heat oil over medium heat; cook tempeh, turning halfway through, until golden, 6 to 8 minutes. Stir in garlic powder and onion powder; season with salt. Mix well to coat.
Meanwhile, in large bowl, combine lettuce, cabbage, red pepper and edamame. Top with tempeh and sprinkle with peanuts. Serve with Lime-peanut Sauce.
PER SERVING about 400 cal, 23 g pro, 26 g total fat (5 g sat. fat), 19 g carb (5 g dietary fibre, 5 g sugar), 0 mg chol, 360 mg sodium, 3 mg iron.
Lime-peanut Sauce In bowl, whisk together 1/3 cup creamy peanut butter, 3 tbsp lime juice, 1 1/2 tbsp sodiumreduced soy sauce and 3/4 tsp sriracha hot sauce. Stir in
1/3 cup water. (Make-ahead: Can be stored in airtight container and refrigerated for
up to 5 days.) Makes 3/4 cup.