5 Spice Tempeh and Strawberry Salad

Salads can be a perfect main course if you add the right components.  If you are vegan, a piece of well seasoned tempeh can transform a salad that would have been a side dish into a substantial main dish.  It can be flavored with many different marinades which makes it pretty versatile.  One of my favorite marinades for tempeh involves Chinese 5 spice powder. In the recipe I am sharing with you today, the 5 spice tempeh is served over a fresh summery salad of butter lettuce with strawberries, crunchy pecans and a simple vinaigrette.  It is the perfect main course for a warm summer day when the strawberries are at their most flavorful. Not vegan, use chicken instead!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 2 servings | Prep Time: 30 minutes | Cook Time: 25 minutes | Ready in: 45 minutes

Ingredients

• Tempeh:
• 1 8 oz pkg tempeh, cut into 16 triangles
• 2 Tbsp tamari
• Juice of one organic lemon
• 1 Tbsp raw agave nectar or honey
• 1 Tbsp peanut oil
• 1 tsp chinese 5 spice powder
• Nuts:
• 1/4 cup pecans (available in bulk)
• 1 Tbsp raw honey
• 1 tsp chinese 5 spice powder
• 1/4 tsp sea salt
• Dressing:
• 2 Tbsp extra virgin olive oil
• 3 Tbsp organic lemon juice
• 2 tsp raw honey
• Sea salt to taste
• Salad:
• 1 large head organic butter lettuce, washed and torn into bite sized pieces
• 1 cuporganic strawberries, sliced
• 2 organic scallions, sliced

Instructions

To make tempeh, whisk together tamari, lemon, honey, peanut oil, and 5 spice in a flat bottomed bowl, and toss tempeh in it. Leave tempeh in marinade for about 30 minutes, flipping occasionally so it soaks in on all sides.

Meanwhile, heat oven to 450 degrees, line a baking sheet with foil, and spray with non-stick spray. Lift tempeh out of marinade, and place on baking sheet (reserving a few Tbsp marinade). Bake for about 10 minutes, flipping once. When tempeh is browned and hot, remove from the oven. Spoon a little marinade over tempeh and let cool.

Line another baking sheet with foil and lower the oven temp to 350 degrees. Toss 1/4 cup pecans with honey, 5 spice and sea salt, and spread out on baking sheet. Bake until fragrant and toasted, about 10-15 minutes. Remove from the oven and let cool.

Meanwhile, to make dressing, whisk together all ingredients. To assemble salad, combine the lettuce, berries, and scallions in a large bowl and toss with dressing to coat. Divide between two plates, and top with the tempeh triangles and pecans dividing evenly between the two.