Mexican Tempeh Salad

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a convection setting for crisper tempeh.

2. 2

   Cut the tempeh into 1cm cubes and place on a baking sheet. Drizzle with olive oil and sprinkle with cumin powder, smoked paprika, salt, and pepper. Toss to coat.

   Tip: Crispy tempeh is key to this salad!

3. 3

   Roast the tempeh in the oven for 20-25 minutes or until golden brown and crispy.

   Tip: Adjust cooking time based on tempeh size.

4. 4

   In a large bowl, combine the mixed greens, diced tomatoes, red onion, cucumber, corn kernels, and black beans.

   Tip: Mix and match to your liking.

5. 5

   Once the tempeh is done, let it cool slightly before adding it to the bowl.

   Tip: Tempeh will retain its crunch even after being tossed with the salad.

6. 6

   In a small bowl, whisk together the lime juice and a pinch of salt.

   Tip: Don't add too much salt, you can always add more!

7. 7

   Drizzle the lime juice dressing over the salad and toss to coat.

   Tip: Adjust the dressing to your taste.

8. 8

   Garnish with chopped cilantro and serve immediately.

   Tip: Fresh flavors are best enjoyed fresh!