Simple tempeh salad

Step 1/5

• ½ cucumber
• 2 cloves garlic
• 2 red onions
• 250 g tempeh
• 150 g lettuce

• cutting board
• knife

Slice the cucumber and garlic thinly, cut onions into quarters, cut tempeh into bite-sized pieces, and wash the lettuce.

Step 2/5

• 1 tbsp green pesto
• 120 g hummus
• 120 g cottage cheese
• 1 avocado
• salt
• pepper

• small bowl

To prepare the sauce, mix pesto, hummus, cottage cheese, avocado (mashed), and a pinch of salt. Pepper can be added based on personal preference.

Step 3/5

• microwave

Microwave the onion for 90 sec.

Step 4/5

• 80 ml olive oil

• frying pan
• cooking spoon

Fry the tempeh with garlic in olive oil. Make sure each side of the tempeh is crispy and golden. This might take about 15 – 20 min. Then add a pinch of salt after frying.

Step 5/5

Dish up the food in this order: lettuce, cucumber, onion, half of the sauce, tempeh, and the other half of the sauce.

Enjoy your meal!