1400 700 vegan tahinirainbowsaladswithtempehbacon hero

Tahini Rainbow Salads

with Tempeh Bacon & Fresh Plum

dinner

We’re makin’ bacon! Made with tempeh in this recipe, our plant-based version is smoky, savory and just a touch of sweet. Plus, it’s a great source of protein. When you cooking up the tempeh, don’t be afraid to let it get nice and sticky, and golden brown. Be sure to save this one: the tempeh bacon is also delicious in this meal, but equally tasty on a BLT!

Quick and Easy Spring Recipes Summer Recipes High-Protein Thai Appetizer Salad Fruit Leafy Greens Nuts Root Vegetables Tempeh Dinner Gluten-Free
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
430
FAT
18g
CARBOHYDRATES
65g
PROTEIN
27g

MAIN INGREDIENTS

  1. 3 carrots
  2. 1 fresh plum
  3. 8 oz tempeh
  4. 1 tbsp tamari
  5. 1 tbsp liquid smoke
  6. 3 tbsp agave
  7. ⅓ cup almonds
  8. 1 lemon
  9. 1 tbsp tahini
  10. 4 oz baby arugula
  11. 1 tbsp vegetable oil*
  12. 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: Soy, Tree Nuts
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Cut the vegetables

Peel the carrots and continue to peel lengthwise to create ribbons. Slice the plum. Slice the tempeh into thin strips, about ¼ inch thick.

2
Prepare the glaze

In small bowl, combine the tamari, liquid smoke, just 2 tbsp agave, and a pinch of salt and pepper. Whisk the bacon glaze until smooth.

3
Toast the nuts

Place a large nonstick skillet over medium heat with the almonds. Cook, shaking the pan frequently, until toasted and fragrant, about 3 to 5 minutes. Transfer toasted almonds to a small bowl.

4
Cook the tempeh

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced tempeh and cook until browned and crisp, about 3 to 4 minutes per side. Add the bacon glaze and cook, tossing occasionally, until the sauce thickens and coats the tempeh, about 1 to 3 minutes.

5
Make the dressing and salad

Halve the lemon. In a large bowl, whisk together remaining agave, 1 tbsp lemon juice, tahini, 2 tsp olive oil, 1 tbsp warm water, ¼ tsp salt, and ¼ tsp pepper until well combined. Add the carrot noodles and baby arugula to the large bowl and gently toss to coat.

6
Serving

Divide the salad between large shallow bowls. Top with sliced plums, tempeh bacon, and toasted almonds. Enjoy!