Recipe: Sweet and Smoky Tempeh, Avocado and Cherry Tomato Salad
Recipe type: First/Main Course, Vegan, Gluten-free
Serves: 2-3
  • 2 Tbsp Maple Syrup
  • 3 Tbsp Tamari (gluten-free if necessary)
  • 2 tsp ground Cumin
  • 1 tsp Smoked Paprika
  • Pinch Cayenne
  • 1 clove Garlic, minced
  • Cracked Black Pepper
  • Unrefined Sea Salt (taste to see if it’s necessary)
  • ½ block Tempeh, sliced
  • Salad Greens
  • Lemon or Lime Juice
  • Cherry Tomatoes, halved
  • Avocado, sliced
  1. Make a marinade by mixing together the maple syrup, tamari, cumin, paprika, cayenne, garlic, pepper, and salt (if needed). Stir in the tempeh then transfer to a heated pot with a lid and simmer, covered, for 10 minutes.
  2. After 10 minutes, lift the lid and raise the heat to reduce the sauce and brown the tempeh a bit. Stir occasionally…don’t worry if there’s minor breakage. Tempeh is done once all the sauce is clinging to the slices and there’s a nice color on either side.
  3. Toss the salad greens with the citrus juice and a small amount of salt. Top with the tomatoes, avocado and tempeh.
Recipe by Marci Cornett at