Grilled Maple Mustard Tempeh Salad
Ingredients
- 3 tbsp soy sauce (or gluten free alternative)
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 block tempeh
- Kale
- Tahini
- Lemon juice
- Salt
- Cilantro
- Spring onions
- Apples
- Cucumber
- Roasted red pepper
- Fire roasted corn
Preparation
Whisk together mustard, maple syrup, and soy sauce; set aside.
Cut tempeh into strips.
Dip tempeh strips into the sauce.
Place coated strips on a preheated grill or in a non-stick pan and cook for 3 minutes.
Flip the tempeh, baste with more sauce, and cook for another 3 minutes.
Remove from heat and drizzle with extra sauce before serving.
Massage kale with tahini, lemon juice, and salt.
Top the kale with cilantro, spring onions, sliced apples, cucumber, roasted red pepper, fire roasted corn, and the cooked tempeh.
