Tempeh Caesar
11 ingredients
3 steps
Ingredients
- 4 ounces tempeh
- 1 teaspoon soy sauce
- 2 garlic cloves pressed
- 1 tablespoon fresh lemon juice plus
- 1 teaspoon fresh lemon juice
- kalamata olives or cup pitted Greek, minced
- 1 tablespoon dijon mustard
- 8 cups romaine lettuce chopped or torn
- croutons cup nonfat
- salt to taste
- freshly ground black pepper to taste
Directions
-
1Cut tempeh into small chunks. Steam over simmering water 10 minutes.
-
2Lightly coat large nonstick skillet with cooking spray. Heat skillet over high heat, and add tempeh pieces. Cook over high heat until golden and crisp, 5 to 7 minutes. Drizzle soy sauce over tempeh, and cook 1 minute. Remove from heat, and let cool.
-
3In small bowl, combine garlic, lemon juice, 1 tablespoon plus 1 teaspoon water, minced olives and Dijon mustard. Toss lettuce, croutons and tempeh in large bowl with dressing. Sprinkle with salt and freshly ground pepper, and serve.
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