American Tempeh Salad

Instructions

1. 1

   Cut the tempeh into small cubes and place on a baking sheet lined with parchment paper. Drizzle with 30ml of olive oil and sprinkle with smoked paprika, salt, and black pepper. Toss to coat and bake in a preheated oven at 180°C for 15 minutes, flipping halfway through.

2. 2

   In a large bowl, combine the red cabbage, carrots, and celery.

3. 3

   In a small bowl, whisk together the apple cider vinegar and Dijon mustard until smooth.

   Tip: Use a wire whisk or a fork to emulsify the dressing.

4. 4

   Add the whisked dressing to the bowl with the vegetables and toss to combine.

   Tip: Be careful not to bruise the veggies.

5. 5

   Once the tempeh is done baking, remove from the oven and add to the bowl with the vegetables. Toss to combine.

6. 6

   Sprinkle the chopped parsley over the top of the salad and serve immediately.

   Tip: Garnish with additional parsley if desired.

7. 7

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.