Warm Tempeh, Pepper And Corn Salad

1. 1

   In a saucepan, bring a couple of cups of water to boil (enough to cover tempeh). Add tempeh to water when it starts to boil. Boil for two minutes, then drain.

2. 2

   In the same saucepan (no need to dirty another dish here), heat canola oil. When oil is hot, use your hands to crumble tempeh into pan. You can crumble it into whatever size chunks you prefer (I like some of them to be larger for texture). Sautee about two minutes over medium-high heat, then add corn, chili powder, and poultry seasoning. Toss so that seasonings are mixed throughout and continue to sautee.

3. 3

   Turn off the heat on the tempeh and corn, and squeeze one half of a lime over tempeh-corn mixture, stirring to combine. Add the bell pepper, jalapeno, jicama, avocado, and onion, and squeeze over the other half of the lime.

4. 4

   Toss tempeh and corn with chopped vegetables and taste. If you wish, add more lime, salt, or a little good olive oil. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.