Pear and cucumber salad with caramelized rosemary tempeh
- 1 lb tempeh
- 2 tbsp molasses
- ⅓ cup balsamic vinegar
- ¼ cup soy sauce
- 1 ¾ tsp dried rosemary
- 2 pears
- 1 cucumber
- ½ red onion
- 1 avocado
- 6 cups mixed greens
- ¼ cup olive oil
Thinly slice tempeh. Place in shallow microwave-safe container and cover slightly with water. Microwave on high 3 minutes.
Meanwhile, in a small cup, mix together molasses, 2 tbsp balsamic, soy sauce and 8 tbsp water. Crumble dried rosemary into the cup with salt and pepper to taste. Mix well to combine.
Remove tempeh from microwave and place in a small skillet over medium-high heat. Cook 5 to 6 minutes, flipping frequently, allowing it to break down and crumble. Add sauce and lower heat to medium. Mix to fully coat; let cook until the liquid is evaporated and tempeh is crispy, another 5 to 6 minutes. Remove from heat and set aside.
Meanwhile, core and dice pear. Peel and thinly slice cucumber and red onion. Dice avocado. Combine in a large bowl with mixed greens.
Drizzle salad with remaining 4 tbsp balsamic and the olive oil; toss to coat. Top with crumbled tempeh, plus salt and pepper to serve.