Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 400grams tempeh, sliced
- 75grams hot sauce
- 1teaspoons smoked paprika
- 100grams Greek yoghurt, reduced fat
- 50grams blue cheese, crumbled
- 1 medium lemon, juiced and zested
- 2 heads little gem lettuce, shredded
- 2 medium carrots, peeled and grated
- 4 sticks celery, sliced
- 1/2 medium cucumber, sliced
- 1 medium red onion, diced
- 1 medium avocado, quartered and sliced
Description
This vegetarian tempeh salad has all the flavours to satisfy a craving for buffalo wings.
Method
Step 1 of 4
Pre-heat the oven to 170°C/150°C fan-forced. Add the tempeh slices to a shallow dish, sprinkle with smoked paprika and pour over the hot sauce. Turn the slices to coat well on each side and place the tempeh on a baking tray. Reserve the excess sauce and bake for 20 minutes.
Step 2 of 4
Flip the tempeh and brush with the remaining sauce, return to the oven and bake for 10 more minutes until crisp.
Step 3 of 4
In a medium bowl, mix the yoghurt and crumbled blue cheese. Add lemon zest and juice to taste and add 2 tablespoons of water to loosen to dressing consistency.
Step 4 of 4
Toss the lettuce, carrots, celery, cucumber and red onion together in a large bowl and divide between 4 plates. Top with sliced avocado, tempeh slices and a drizzle of blue cheese yoghurt dressing to serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.