Tempeh Caesar

Recipe Ingredients

4 oz	113g	Soy tempeh
1 teaspoon	5ml	Soy sauce
2		Garlic cloves - pressed
1 tablespoon	15ml	Fresh lemon juice - plus
1 teaspoon	5ml	Fresh lemon juice
1/4 cup	23g / 0.8oz	Pitted Greek or kalamata olives - minced
1 tablespoon	15ml	Dijon mustard
8 cups	1168g / 41oz	Chopped or torn romaine lettuce
1/2 cup	15g / 0.5oz	Nonfat croutons
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cut tempeh into small chunks. Steam over simmering water 10 minutes.

Lightly coat large nonstick skillet with cooking spray. Heat skillet over high heat, and add tempeh pieces. Cook over high heat until golden and crisp, 5 to 7 minutes. Drizzle soy sauce over tempeh, and cook 1 minute. Remove from heat, and let cool.

In small bowl, combine garlic, lemon juice, 1 tablespoon plus 1 teaspoon water, minced olives and Dijon mustard. Toss lettuce, croutons and tempeh in large bowl with dressing. Sprinkle with salt and freshly ground pepper, and serve.

This recipe yields 4 servings.

Per Serving: 103 Cal; 8g Prot; 5g Total Fat (1 Sat. Fat); 10g Carb.; 0mg Chol; 202mg Sod.; 2g Fiber.

Source:
Vegetarian Times, January 2002

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