Recipe: CITRUS ASIAN TEMPEH SALAD

Add a hint of sweetness and Vitamin C to your salads with sliced oranges and homemade vinaigrettes with 100% orange juice.

INGREDIENTS:

Yield: 2 serving

·        6 ounces Tempeh, Soy, uncooked (3/4 of a typical 8 ounce package)

·        Tempeh Marinade

4 Tablespoons of orange juice

1 Tablespoon Teriyaki Stir Fry Sauce

·        Salad:

5 cups Mixed Salad Greens (arugula, butterhead, endive radicchio, baby spinach)

½ cup Edamame (shelled)

½ cup Sugar Snap Peas, chopped

½ Orange navel, slivered

2 Tablespoons of slivered almonds

·        Orange Vinaigrette

¼ Tablespoons of orange juice

¼ Tablespoons of White Balsamic Vinegar

DIRECTIONS:

Cut uncooked tempeh into 8-10 slices or cubes and place in a small bowl. Add marinade to the tempeh and mix well. Let tempeh sit in marinade for 15 minutes. Cook tempeh on medium in a skillet for about 5 minutes on both sides or until tempeh is golden brown. While tempeh is cooking, prepare the salad ingredients in a large bowl and orange vinaigrette in a small bowl. Add the cooked tempeh and vinaigrette to the salad and mix well.

Nutrition Information Per Serving:

Food weight: 4.0, Calories: 375 kcal, Fat: 10g, Cholesterol: 0 mg, Carbohydrate: 54 g, Dietary Fiber: 14 g, Protein: 23g, Sodium: 325 mg