We’re having a heat wave over here and I am LOVING IT. Soaking up every 90 degree day. It’s about time that we had summer in New England. The warmer weather has resulted in lots of bean and mac salads over here – and this tempeh salad. Oh man, this tempeh salad is making my life and has quickly become a staple. It’s so quick and easy to make, and soooo refreshing. Plus, packed with protein which is always a plus. It’s a weekend staple this summer and I have a feeling it will be for a very long time.
If you need something fast and easy for your next summer BBQ or just for any ‘ol day (like me) then I hope you try this! It’s non-vegan approved, too (in this house, anyway!)
Recipe
Oven: 400 F
Cook Time: 25 minutes
You will need:
- 1 block of tempeh, cubed
- Dash of: onion powder, garlic salt, pepper
- 1 can or ear of corn (kernels)
- 1/2 cup grape tomatoes, sliced
- 1 small onion, sliced
- 1-2 scallions, sliced
- 1 tbs olive oil
- 4-5 tbs balsamic vinegar (more or less depending on what you like)
- Salt to taste
To make:
- Preheat oven to 400 F.
- Cube up your tempeh and add to a small bowl. Toss with onion powder, garlic salt, and pepper. Spread on a non-stick mat or baking sheet (use cooking spray if sheet isn’t non-stick) and bake in oven for 25 minutes.
- In a large bowl, add corn kernels, tomato, onion, and scallions. When tempeh is done, add to bowl.
- Add olive oil, vinegar, and salt. Toss until everything is coated.
- Enjoy immediately or serve cool!
I hope you love this as much as I do. xx bianca
