Pumpkin seed crusted Tempeh & Tahini salad


I started with this tempeh recipe. To me it tastes a little bit like chicken, but what do I know, this is a woman who hasn’t eaten actual chicken in five years! But the salad definitely has a Waldorf feel to it if that’s your thing.

In addition to the tempeh:

Baby spinach (feel free to sub your favorite greens)
Baby sunflower greens (optional but awesome)
Chopped apple
Chopped celery ( I actually used chard stems because I just happened to have leftover but it’s very similar to celery.)

Optional additions: (I didn’t add these but it would be good with:) walnuts, raisins (both traditional Waldorf ingredients I believe…), avocado (never a bad idea!)

Dressing: Martha’s special tahini awesomeness (makes 3+ servings depending how big of a salad and how heavy you like your dressing)
2 heaping T tahini
1/4 c lemon juice
2 T balsamic vinegar
2 T nutritional yeast (optional but awesome)
Water to achieve desired consistency.
Feel free to add more tahini if it’s too lemony for you but I like it very lemony and watery and just drench it all over 😊 just play around with the ingredients until you get a combination that you like!

This entry was posted in Salads, Tofu & tempeh and tagged , . Bookmark the permalink.

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