A hearty and delicious dish based on tempeh, a kind of Caesar salad (very revisited), also perfect to take to the office for your lunch break. If you plan on eating it the next day, remember to add the sauce only at the end.
Recipe for tempeh and lettuce salad with yoghourt dressing
Ingredients
300 g lettuce
300 g tempeh
200 g bread
200 ml vegan yoghourt
2 Tbsp. lemon juice
1 Tbsp. mustard
1 tsp brined capers
Extra virgin olive oil
Salt
Start with the sauce: pour vegan yoghurt into a blender together with lemon juice, mustard, capers and 1 tablespoon of extra virgin olive oil. Blend and keep aside. Slice tempeh and cook it in a pan with a drizzle of extra virgin olive oil and a pinch of salt for about 5 minutes over high heat. Cube the bread (you can also use stale bread, after having softened it with a little water) and toast it in a pan for a few minutes. Clean and cut the lettuce and place it in a bowl. Add the tempeh, croutons and dress with the sauce. If you want, you can enrich the salad with nutritional yeast to recreate the flavor of Parmigiano cheese (it is a vegetable flavour enhancer).
by Michela Becchi
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