Tuesday, July 24, 2012

Buffalo Tempeh Taco Salad

If you made the vegan buttermilk ranch dressing earlier this week, here is a delicious salad to use some of it up on.



8 oz. tempeh, sliced crosswise
Extra virgin olive oil
Louisiana hot sauce or tobasco to taste
2 hearts of romaine lettuce, roughly chopped (about 4-5 cups)
1 red bell pepper, diced
1 c. black beans, home made or canned
1/4 c. minced fresh cilantro
Thinly sliced red or green onions
1 avocado diced
Diced tomatoes (optional)
1/2 to 3/4 c. vegan buttermilk ranch dressing
(or your favorite store bought brand)

1) Heat a little olive oil in a saute pan. Thinly slice the tempeh in 1/4 inch strips cross-wise and saute over medium-high heat until lightly browned on each side, about 4-5 minutes per side. Set aside to cool a bit and then drizzle with a little Louisiana hot sauce or Tobasco to coat.


2) In a small bowl whisk together 1/2 -3/4 c. vegan buttermilk ranch dressing with some Louisiana hot sauce or Tobasco to taste.


3) Prepare the remaining salad ingredients and place in a large bowl. Toss the salad with the dressing and divide onto serving dishes. Place the tempeh atop the salads and serve.

This will serve 2 as a main dish and 4 as a side salad.




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