Chopped Salad with Togarashi Tempeh Bacon & Wasabi Ranch Dressing

Chopped Salad

with Togarashi Tempeh Bacon & Wasabi Ranch Dressing

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dinner

There are different kinds of spicy, those that come from chile peppers, and those from the horseradish plant, or wasabi. We suggest you start with ¼ tsp wasabi powder in this dish, but bring up the spice gradually if you can handle it! The togarashi is a blend of chile flakes, sesame seeds, and nori, and it brings an earthy spice that we think you’ll love.

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
360
FAT
21g
CARBOHYDRATES
42g
PROTEIN
23g

MAIN INGREDIENTS

  1. 2 scallions
  2. 4 oz green beans
  3. 8 oz tempeh
  4. ¼ cup Follow Your Heart High Omega Vegan Ranch Dressing
  5. 1 tsp wasabi powder
  6. 4 tsp tamari
  7. 6 oz broccoli slaw
  8. 2 tbsp maple syrup
  9. 1 tbsp liquid smoke
  10. 1 tbsp togarashi
  11. 1 tbsp + 1 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: Soy
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce
Trim the scallions and cut into 1 inch pieces. Slice the green beans into small rounds. Thinly slice the tempeh.
2
Make the wasabi ranch dressing
In a small bowl, combine the ranch dressing, just ¼ tsp of the wasabi powder, and just 2 tsp tamari. Add the broccoli slaw to a large bowl and toss with half of the wasabi ranch dressing.
3
Crisp the tempeh
In a small bowl, combine the remaining tamari, maple syrup, liquid smoke, and just 1 tsp togarashi. Stir the togarashi glaze to combine. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced tempeh and cook until crispy and well browned, about 3 to 4 minutes per side.
4
Glaze the tempeh bacon
Once the tempeh is crispy, add the togarashi glaze to the skillet and reduce heat to medium-low. Cook, flipping occasionally, until the tempeh is evenly coated and the sauce has thickened, about 1 to 3 minutes. Transfer togarashi tempeh bacon to a plate.
5
Char the vegetables
Return the skillet to medium-high heat with 1 tsp vegetable oil (no need to wipe the skillet). Once the oil is hot, add the sliced scallions, green beans, and a pinch of salt and pepper. Cook the vegetables, tossing occasionally, until lightly charred, about 3 to 5 minutes.
6
Serve
Divide the broccoli slaw between large bowls. Top with scallions, charred green beans, scallions, and togarashi tempeh bacon. Drizzle with remaining wasabi ranch dressing and sprinkle with remaining togarashi.