Rainbow Salad with Crispy Tempeh
Rainbow Salad with Crispy Tempeh
Meals from ATK are almost always sure to be great. And this book's portions help eliminate waste, a huge source of methane emissions.
Total Time
20
Servings
2
Ingredients
- 1 orange 5 ounces
- (5 cups) baby arugula
- ¼ cup Quick Ginger-Sesame Vinaigrette (this page), divided
- 1 (15-ounce) can diced beets, rinsed and patted dry
- 6 ounces cherry or grape tomatoes, halved
- 1 recipe Garlicky Tempeh Crumbles (this page) (can substitute Pan-Seared Tofu- see below)
- ½ avocado, cut into ½-inch pieces 4 radishes, trimmed, halved, and sliced thin
- 2 tablespoons crumbled plant-based feta cheese
Instructions
- Cut away peel and pith from orange. Holding fruit over bowl, use paring knife to slice between membranes to release segments.
- Toss arugula with 2 tablespoons vinaigrette until well coated. Season with salt and pepper to taste. Transfer arugula to serving bowls and top with beets, tomatoes, tempeh, avocado, radishes, feta, and orange segments. Drizzle with remaining 2 tablespoons vinaigrette. Serve.
- If desired, make it a bowl and serve salad over rice or other grain
Pan-Seared Tofu
- 7 ounces soft, firm, or extra-firm tofu, cut into ¾-inch pieces
- ¼ teaspoon table salt
- ⅛ teaspoon pepper
- 1 teaspoon extra-virgin olive oil
- Instructions: Spread tofu over paper towel–lined baking sheet and let drain for 20 minutes. Gently press tofu dry with paper towels and sprinkle with salt and pepper. Heat oil in 8- or 10-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until lightly browned on all sides, 6 to 8 minutes. Serve.
America's Test Kitchen. Vegan Cooking for Two: 200+ Recipes for Everything You Love to Eat (p. 274). America's Test Kitchen. Kindle Edition.