---
title: Barbecue Tempeh Salad
tags:
  - quick
  - main
  - salad
  - american
source:
  name: Connoiseurus Veg
  author: Alissa Saenz
  url: https://www.connoisseurusveg.com/barbecue-tempeh-salad/
locale: en_US
diet: vegan
servings: 2
prep time: 5min
cook time: 10min
---

>> [auto_scale]: true
>> [duplicate]: ref

Coat the bottom of a #large nonstick skillet{} with the @vegetable oil{1%tbsp} and place it over medium heat.
Give the oil a minute to heat up, then add the @tempeh{250%g}(cut into 1cm cubes) cubes in a single, even layer.
Cook the tempeh for about ~{8%min}, flipping every couple of minutes, until the pieces are lightly browned on all sides.

Add the @@Barbecue Sauce{1/3%cup} 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.

Divide the @romaine lettuce{2%cups}, @spring mix{2%cups}, @cherry tomatoes{200%g}(halved), @canned black beans{1%cup}(drained and rinsed), @corn{1%cup}, and @avocado{1/2}(sliced) among two salad bowls.
Sprinkle each bowl with fresh @chives{2%tbsp}(chopped) and season the salads with @salt{} and @pepper{} to taste.

Drizzle with @@Ranch Dressing{4%tbsp} and serve.