Rocket Salad with Warm Balsamic Vinaigrette Recipe (Tempeh & Spinach)
The following salad recipe uses seasonally available herbs and greens, and tempeh, a cultured and fermented whole soybean cake that has a warm thermal nature, sweet flavour, and tonifies our Qi and Blood (and provides here a crispy texture to our meal). A balanced way to enjoy a salad!
Ingredients
• 1 8-ounce package tempeh
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• 1/4 cup tamari
• 1/2 cup balsamic vinegar
• 1 Tbsp fresh basil (or 1 tsp dried)
• 1 Tbsp fresh oregano (or 1 tsp dried)
• 1 bunch baby spinach, washed well and de-stemmed
• 1 bunch rocket, washed and de-stemmed
Directions
Cut tempeh into 1-inch squares. Heat a heavy skillet and add olive oil. Add tempeh and cook until golden on each side. Add garlic and sauté for 30 seconds more. Add tamari, balsamic vinegar (and herbs if using dried); reduce for approximately 3 to 4 minutes. Add fresh herbs (if available) and pour over freshly washed spinach and rocket. Serve immediately.