Made with the quickest tempeh bacon I ever made, sliced tomatoes, onions, and drizzled with a spicy creamy mustard dressing.
Quick Tempeh Bacon:
Slice tempeh very thin. Fry in a thin layer of oil on a non-stick skillet until deep golden and crisp on both sides. As you are frying, sprinkle with salt. Transfer to a single layer on a plate. Brush on a thin layer of your favorite BBQ sauce while still hot. Let cool a bit before adding to salad.
Mustard Dressing:
1 part mustard to 2 parts vegan mayo. Add a little agave to sweeten to taste. Thin with a little cold water if needed. Maybe a little apple cider vinegar to increase tartness.
TIP:
If you don't want to serve this with a knife and fork, pile everything onto a single leaf, fold up, and eat with your hands!
These look amazing! I'm craving these now; going to make these this weekend for sure.
ReplyDeleteI like how you gave the salad height by assembling it as a stack, that simple aspect makes it seem so exciting! That "bacon" is something else though... Must get a slab of tempeh soon, while the tomatoes are still so good.
ReplyDeletethat looks yummy!!!! Thanks for sharing!
ReplyDeletelike we say in NY..."that salad is slammin'"
ReplyDeleteMillie
Oooh, this looks amazing! I think I'm going to make this next week, but popped into a wrap! Yum!
ReplyDeleteYum, now that's my kind of salad! :-)
ReplyDelete