Barbecue Tempeh Salad

quick
main
salad
american
Servings
2
Source
Connoiseurus Veg
Total time
15
Prep time
5
Cook time
10
diet
vegan
locale
en_US
More data
Added
1762425024
Modified
1762424285
Source file
Barbecue Tempeh Salad.cook

Ingredients

  • Vegetable oil: 1 tbsp
  • Tempeh: 250 g
    cut into 1cm cubes
  • Barbecue sauce : ⅓ c
  • Romaine lettuce: 2 c
  • Spring mix: 2 c
  • Cherry tomatoes: 200 g
    halved
  • Canned black beans: 1 c
    drained and rinsed
  • Corn: 1 c
  • Avocado: ½
    sliced
  • Chives: 2 tbsp
    chopped
  • Salt
  • Pepper
  • Ranch dressing : 4 tbsp

Cookware

  • Large nonstick skillet

Method

1.

Coat the bottom of a large nonstick skillet with the vegetable oil and place it over medium heat. Give the oil a minute to heat up, then add the tempeh cubes in a single, even layer. Cook the tempeh for about , flipping every couple of minutes, until the pieces are lightly browned on all sides.

  • vegetable oil: 1 tbsp
  • tempeh: 250 g
2.

Add the Barbecue Sauce to the skillet. Toss the tempeh to coat it in sauce, then let it cook for another 1 to 2 minutes, until the sauce thickens a bit.

3.

Divide the romaine lettuce, spring mix, cherry tomatoes, canned black beans, corn, and avocado among two salad bowls. Sprinkle each bowl with fresh chives and season the salads with salt and pepper to taste.

  • romaine lettuce: 2 cups
  • spring mix: 2 cups
  • cherry tomatoes: 200 g
  • canned black beans: 1 cup
  • corn: 1 cup
  • avocado: ½
  • chives: 2 tbsp
  • salt
  • pepper
4.

Drizzle with Ranch Dressing and serve.