Moroccan Tempeh Salad

Instructions

1. 1

   Crisp the tempeh by cutting it into small cubes and baking in a preheated oven at 180°C (350°F) for 15 minutes, or until golden brown.

   Tip: To enhance crispy texture, you can also coat tempeh with a mixture of flour, cumin, and coriander before baking.

2. 2

   In a blender or food processor, combine Moroccan dressing, lemon juice, cumin, coriander, salt, and black pepper. Blend until smooth.

   Tip: Adjust the amount of lemon juice to your desired level of tanginess.

3. 3

   In a large bowl, combine the cooled tempeh, cucumber, carrots, bell peppers, and red onion.

   Tip: Make sure to chop the vegetables into bite-sized pieces to ensure even distribution of the dressing.

4. 4

   Pour the Moroccan dressing over the salad and toss to coat.

   Tip: If the dressing seems too thick, add a little more lemon juice to thin it out.

5. 5

   Garnish with chopped fresh parsley and serve immediately.

   Tip: You can also refrigerate the salad for up to 2 hours before serving, allowing the flavors to meld together.