Description Edit

For a lovely presentation, garnish the perimeter of the serving dish with slices of cooked beets.

Ingredients Edit

Marinade Edit

Salad Edit

Directions Edit

  1. Combine marinade ingredients in a shallow pan.
  2. Set aside.
  3. Cut tempeh into strips about 2 inches long and ½ inch wide.
  4. Steam 20 minutes.
  5. Drain well; add to marinade.
  6. Cover and refrigerate, basting tempeh with marinade occasionally.
  7. In a large salad bowl, toss together greens, carrot, mushrooms and orange slices.
  8. Strain marinade from tempeh into a separate bowl.
  9. Toss tempeh with salad.
  10. Stir yogurt into marinade, adding more for a creamier texture; taste for seasoning, the toss with salad.

Nutritional information Edit

Per serving: 235 cal; 15g prot; 5g fat; 31g carb; 0.1 mg chol; 428 mg sod; 6g fiber

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