Ingredients

The following ingredients have 4 Servings
  • 1 block tempeh (about 6 oz)
  • Cooking spray ((or olive oil))
  • 1/3 cup buffalo sauce
  • 4 cups greens
  • 1 cup chopped cherry tomatoes
  • 1/2 a cucumber (, sliced)
  • 1/4 cup diced onion
  • 1/2 cup shredded carrots
  • 2 tablespoon tahini
  • Juice of 1/2 a lemon ((about 1 tablespoon))
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • Water to thin ((I used about 1/4 cup))

Instruction

  • Heat a skillet over medium heat. Once hot, spray with cooking spray.
  • Cut the tempeh into whatever shapes you want. I went with triangles, but you could also do strips or cubes.
  • Add the tempeh into the pan and cook until browned on one side, about 2 minutes. Flip and cook for another 2 minutes until browned on the other side.
  • Add the buffalo sauce and stir together. Cook for another minute until the buffalo sauce has fully coated the tempeh. Set aside.
  • Assemble the salads. Place half of the greens into two bowls. Top with half of the remaining ingredients and finish with half of the tempeh.
  • Whisk together the dressing ingredients until smooth. Drizzle over the salads and enjoy!