Teresa's Recipes
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.
Ingredients
- 1, thinly sliced Red onion
- 1 cup, halved Cherry tomatoes
- 4 cups Arugula
- to taste Salt and pepper
- 2 cloves, minced Garlic
- 2 tablespoons Olive oil
- 1/4 cup Balsamic vinegar
- 8 oz, cut into cubes Tempeh
Dietary Notes
- 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
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.
Tips
- Marinating the tempeh for longer, even overnight, would intensify the flavors.
- You can also add other vegetables like cucumber or bell peppers to the salad for added crunch.
- If you prefer, you can grill the tempeh instead of pan-frying it for a smoky flavor.