Roasted Tempeh and Asparagus Salad
2 packages (8 oz each) Lightlife® Organic Soy Tempeh, cut into 1/2-inch pieces
1/4 cup extra virgin olive oil
1/4 cup reduced-sodium soy sauce
1 tsp. garlic powder
2 pounds fresh asparagus spears, trimmed, cut into 2-inch pieces
1/4 tsp. salt
8 cups mixed baby salad greens
1/3 cup balsamic vinaigrette dressing
1 cup frozen shelled edamame, thawed
1/2 cup cherry tomato halves
1/3 cup thinly sliced red onion
Preheat oven to 450°F. Toss tempeh with 3 tablespoons of oil, soy sauce and garlic powder in medium bowl. Spread tempeh in single layer on baking pan; set aside. On another baking pan, spread asparagus in a single layer; drizzle with remaining 1 tablespoon of oil and sprinkle with salt. Shake pan to coat asparagus. Place both pans in oven. Bake asparagus 6 to 8 minutes or until crisp-tender, shaking pan to turn spears once. Bake tempeh 15 minutes or until browned, turning once. Remove from oven.
Meanwhile, toss together mixed greens and dressing in large bowl; divide evenly between 4 plates. Top evenly with edamame, tomatoes and onion. Top each with roasted tempeh and asparagus.
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