Balsamic Tempeh, Tomato & Basil Salad

A sumptuous salad from our favorite “food as medicine” chef, Karina Hines

Yield: 1-2

Author: Karina Hines, Botanical Kitchen

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Balsamic Tempeh, Tomato & Basil Salad

Botanical Kitchen is a fantastic source of recipes and more for a vibrant, healthy and seasonally/locally sourced life. This salad is amazing!!

Ingredients

• 4 oz Tootie’s Tempeh (½ cake)
• 1 tsp olive oil (or water)
• 2 garlic cloves, finely diced
• 2 Tbsp balsamic vinegar
• 2 cups arugula
• 1 tomato
• ½ cup fresh basil leaves, torn
• ½ tsp salt/dulce

Instructions

1. DICE tempeh into small pieces or crumble with your fingers or a fork.
2. HEAT a frying pan to medium heat, add olive oil + tempeh and saute for 3 mins until toasted and golden, turning often.
3. ADD finely diced garlic and pan-sear until fragrant and toasted golden – about 1 min.
4. TURN off the heat and add balsamic vinegar + 1 tbsp water to deglaze the pan. Shake the pan or stir to ensure the tempeh is completely coated. Set aside.
5. CUT tomato in half and slice.
6. PLATE arugula greens and lay over tomato slices.
7. SCATTER over balsamic tempeh and top with torn basil leaves.
8. SERVE sprinkled with salt or dulse and a drizzle of balsamic glaze if you like.

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