Serves 3
Prep time: 15 minutes
Cook time: 15 minutes

BBQ Tempeh Salad with Sriracha Ranch Dressing

Jessica Uy

Create some crunch with Jeeca’s BBQ Tempeh Salad, a light and luscious lunch that can be shared as a side dish, or devoured as a main. We think the handful of fresh dill takes it to a whole new level...

INGREDIENTS

BBQ Tempeh

1/2 lb (227g) tempeh
Oil for pan frying
3/4-1 cup (180-240ml) barbecue sauce of choice

Sriracha Ranch Dressing

6 tbsp (90ml) vegan mayonnaise
1/4 cup (60ml) water
1/2-1 tbsp (6-12ml) sriracha
1 tbsp (12ml) lemon juice
Pinch of salt, to taste
Dash of ground pepper
Handful fresh dill, chopped

Salad

1 head romaine lettuce
Shredded carrot
Sliced red cabbage
Alfalfa sprouts
Other toppings of choice

METHOD

If using frozen tempeh, make sure it’s been completely thawed.
Slice the tempeh into 1-inch cubes. Heat a medium sized non-stick pan over medium-high heat. Once hot, add some oil to coat the surface. Pan-fry the tempeh cubes until golden brown on all sides.
Pour the barbecue sauce into the pan. Leave the tempeh to cook until it absorbs the sauce. You can add more barbecue sauce, if desired. Turn off the heat and then set the tempeh aside.
Prepare the dressing by mixing all the ingredients together in a bowl. Feel free to adjust everything to your taste.

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@thefoodietakesflight

Traditional Asian food, reimagined vegan-style. Meet Jeeca Uy, founder of The Foodie Takes Flight.

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