Maple Mustard Tempeh
Ingredients
- 3 tbsp soy sauce (or gluten free alternative)
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 block tempeh
Preparation
Whisk mustard, maple syrup and soy sauce together and set aside. Cut tempeh into strips. Dip tempeh strips into sauce. Place coated strip onto preheated grill or in a non-stick pan or greased pan and cook for 3 minutes before flipping. Baste tempeh once flipped with more sauce and cook for another 3 minutes. Remove from grill or pan and drizzle with a little extra sauce before serving
For the salad, I used a base of massaged kale (rubbed with tahini, lemon juice and salt) and topped with cilantro, spring onions, sliced apples, cucumber, roasted red pepper, fire roasted corn and the cooked tempeh