Tempeh, Lettuce and Carrot Salad

Ingredients

• Tempeh3/4 cup (120 g)
• Lettuce3 cup (105 g)
• Carrot1/2 medium (30 g)
• Oil1 tablespoon (10 ml)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   Cut the tempeh into sticks and marinate with half the grated garlic and half the oil.

2. 2

   Step 2

   Heat a pan over high heat and, once heated, add the tempeh.

3. 3

   Step 3

   Cook each side for 2-4 minutes over medium heat until browned.

4. 4

   Step 4

   At the same time, grate the carrot and cut the lettuce into strips.

5. 5

   Step 5

   For the yogurt dressing: mix the remaining garlic paste with the plain yogurt, lemon juice and salt and pepper to taste.

6. 6

   Step 6

   Serve the salad with the tempeh on a plate. Pour the dressing on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tempeh, Lettuce and Carrot Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.