Barbequed Tempeh Salad

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October 5, 2012

This hearty salad was inspired by leftover barbequed tempeh. Tempeh is usually made from soybeans, although sometimes other beans or whole grains are involved. It is sold in a sort of brick or cake and is higher in fiber and protein than tofu. Its texture is reminiscent of a well-cooked burger and its flavor is very mild. Every now and then I’ll find tempeh and my favorite sweet and tangy barbeque sauce in the refrigerator at the same time, and I’ll celebrate by chopping the tempeh into cubes, tossing them in barbeque sauce, and spreading them out in a wide, lightly oiled casserole dish to bake at 350° until dark and toasty around the edges, a good half hour or longer.

Along with brown rice and steamed greens, this made for a nice dinner, and provided me with leftover tempeh for today’s salad, which includes baby spinach, radicchio, carrot, tomato, and – this takes it to another level of delicious, so don’t leave it out if you can help it – fresh chopped basil. Another must is to reheat the tempeh. You can do this in the oven or toaster oven, in the microwave, or for best results, in a lightly oiled skillet.

The dressing is based on my old tahini-lemon standby altered ever so slightly: I added a splash each of water and apple cider vinegar, a generous dash of good ‘ol barbeque sauce, and an extra drizzle of agave.

Here it is, pre-toss:

Barbeque Salad Dressing

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