The zingiest tuesday-night tempeh salad
by Michael Jolliffe
Serves: 2
Time to Prepare: 20mins
Ingredients:
2 large marinated tofu fillets or 1 large tempeh fillet
Small bunch fresh radicchio leaves, shredded
2 large handfuls of radishes, cut into rounds
1 red chilli, deseeded and chopped
½ small bunch coriander, chopped
2 tbsps of whole, dark tahini
2 tbsps tamari
Juice of 1 lime
Olive oil
Cracked black pepper
Instructions:
- Move the salad vegetables (the radicchio, radishes and chilli) into a salad bowl and top with the coriander.
- Spoon the tahini into a small side bowl and mix with exactly 2 tbsps of water, stirring together until the mixture still has a slight thickness to it.
- In the same vein, stir in half of the lime juice and the tamari, mixing into a thin paste.
- With that done, cover the bottom of a frying pan with a little olive oil and place the tofu or tempeh block (cut into two) into the pan. Fry gently on a medium heat for approximately ten minutes, turning them over half way through.
- When the tofu or tempeh is cooked, take onto a side plate a cut into thin slices. Mix the slices and the olive oil mix with the salad, dress evenly in the tahini sauce.
- Serve seasoned with pepper and the remainder of the lime juice to taste.