Colorful salad with tempeh bacon and vegan Caesar dressing

Ingredients for 2 servings:

• 8 date tomatoes
• 2 lettuce hearts
• 1 onion(s), red
• 0.33 cucumber(s)
• 8 tbsp nutritional yeast
• 6 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tbsp soy sauce
• 1 tbsp flaxseed meal
• 1 tsp agave syrup
• 1 tsp garlic powder
• 1 tsp mustard
• 1 gherkin(s)
• Salt
• 200g tempeh
• 5 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp mustard
• 1 tsp garlic powder
• 1 tsp liquid smoke
• ½ tsp paprika powder
• ¼ tsp cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian

Cut the salad ingredients into bite-sized pieces and place in a bowl. Combine the dressing ingredients in a blender and add a few tablespoons of water until the dressing reaches the desired consistency. Pour over the salad and mix well. Crumble the tempeh in a food processor or cut it into small cubes with a knife. Heat a little oil in a pan and fry the tempeh until crispy. Meanwhile, combine the remaining ingredients to make a marinade. Mix with the tempeh at the very end and let it caramelize briefly in the pan. Divide the salad between 2 bowls and top with the tempeh bacon while it’s still warm.