2stripssmoky tempeh*3 strips if you love it like I do
4handfuls lettuce
3/4cupchopped cherry tomatoes
1 avocado diced
1/4 cupplain (non) dairy yogurt
1tbspwhite wine vinegarapple cider vinegar works too
1/2tspgarlic powder
1tspmaple syrupor honey if non vegan
2scallions, diced
juice from 1/2 small lemon
1tsp(vegan) worcestershire saucefine to use regular if not vegan
salt & pepper
Instructions
In a dry skillet, cook the tempeh for a couple minutes on each side. Remove and tear into small pieces
In a medium bowl, toss avocado, tomatoes, and corn. Spoon over two salad bowls, each with a couple handfuls of lettuce. I like doing a mixed blend of lettuce or baby butter.
In a smaller bowl, mix the rest of the ingredients for the dressing. Season with a small pinch of salt and pepper. Taste and adjust if need be. Spoon equally over the salads. Top with tempeh crumbles.
Notes
I love using this brand for the Smokey Tempeh. I find it at Sprouts and Wholefoods, but a lot of natural food stores will have it.