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Balsamic Glazed Tempeh Over Fresh Arugula
Embark on a culinary journey with this delicious and vibrantly flavorful vegan dish. The star is tempeh, a traditional Indonesian soy product, that's marinated in a rich balsamic glaze and served over a bed of fresh, peppery arugula. The combination of the tangy tempeh and the freshness of the arugula makes for a truly satisfying meal. This dish is not only a celebration of flavors but also a testament to the versatility and richness of plant-based cuisine.
Servings: 2
Ingredients
- Red onion
- 1, thinly sliced
- Cherry tomatoes
- 1 cup, halved
- Arugula
- 4 cups
- Salt and pepper
- to taste
- Garlic
- 2 cloves, minced
- Olive oil
- 2 tablespoons
- Balsamic vinegar
- 1/4 cup
- Tempeh
- 8 oz, cut into cubes
Instructions
- In a bowl, combine the balsamic vinegar, olive oil, minced garlic, salt, and pepper to create the marinade.
- Add the tempeh cubes into the marinade and ensure they are well-coated. Let it sit for at least 15 minutes to absorb the flavors.
- Heat a pan over medium heat. Add the marinated tempeh and cook until browned on all sides, about 10 minutes. Reserve the remaining marinade for dressing.
- In a large bowl, combine the arugula, halved cherry tomatoes, and thinly sliced red onion.
- Top the salad with the cooked tempeh and drizzle with the remaining marinade.
- Serve immediately and enjoy the perfect blend of flavors in each bite.
Dietary Information
Servings: 2 • Dish Type: Main Course • Prep Time: 25 minutes • Cook Time: 10 minutes • Calories: 450 • Fat: 22g • Carbs: 40g • Protein: 30g • Sodium: 600mg • Sugar: 10g
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