Citrus Salad with Pan-Browned Tempeh (Kopie)

 *****

serves 4

dressing
1/4 c olive oil
2 T cider vinegar
2 T agave nectar (or honey)
1 t salt
1/2 t black pepper
1/2 t ground cumin
1/4 t cinnamon
pinch of cayenne pepper

salad
8 oz tempeh, sliced widthwise into 1/2” pieces
1 small bunch chicory, torn into bite-size pieces
2 clementines (or oranges), peeled and sectioned
1/2 seedless Italian cucumber, sliced then quartered
1/4 small red onion, finely chopped
1/4 c sun-dried tomatoes, finely chopped

In a medium bowl, whish together all dressing ingredients. Transfer half of the dressing to another bowl, and add tempeh. Toss to coat, and let marinate at least 10 minutes.

In a large sauté pan, add marinated tempeh, and cook, on medium heat, 5 minutes. Flip tempeh and cook an additional 5 minutes, until golden brown.

Divide chicory amoung 4 serving plates. Top with clementines, cucumber, onion, sun-dried tomatoes and tempeh. Drizzle with additional dressing, to taste.

http://www.fresh365online.com/recipes/tag/tofu-tempeh?currentPage=3

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