This salad works well as a side dish for a light summer lunch or dinner.
8 ounces organic tempeh, cut crosswise into 1/4-inch slices
1 teaspoon butter, melted
1/4 teaspoon salt
2 1/2 tablespoons low-sodium soy sauce, divided
1 1/2 tablespoons maple syrup, divided
4 cups trimmed arugula
4 cups baby spinach (about 3 ounces)
1/2 cup thinly sliced yellow bell pepper (about 1/2 medium)
1/4 cup thinly sliced green onions (about 2)
2 tablespoons apple cider vinegar
1 teaspoon extravirgin olive oil
Dash ground red pepper
1 garlic clove, finely chopped
How to Make It
Lightly brush both sides of tempeh slices with butter; sprinkle with salt. Heat a grill pan over medium-high heat. Add tempeh slices in a single layer; cook 1 minute on each side or until tempeh begins to brown and grill marks appear. Remove from heat. Combine 1 tablespoon soy sauce and 1 tablespoon maple syrup; brush over both sides of tempeh while still warm. Let tempeh cool completely; cut slices into bite-sized pieces.
Combine arugula, spinach, bell pepper, and onions in a large bowl. Combine the remaining 1 1/2 tablespoons soy sauce, remaining 1 1/2 teaspoons maple syrup, vinegar, oil, red pepper, and garlic in a small bowl; stir well with a whisk. Drizzle soy mixture over greens mixture; toss to coat. Place 2 cups salad on each of 4 plates; top each serving with 1/2 cup tempeh. Serve immediately.