Caesar Salad - Vegan Style

Adding the tempeh cubes to this really makes a filling Summer meal.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces tempeh
• 2  teaspoons soy sauce
• 4  garlic cloves, minced
• 2  tablespoons lemon juice, fresh
• 2  tablespoons water, plus
• 2  teaspoons water
• 1⁄2 cup kalamata olive, pitted and minced
• 2  tablespoons Dijon mustard
• 1  teaspoon  italian seasoning
•  salt and pepper
• 1  head romaine lettuce, torn into bite size pieces
•  crouton (optional)

Directions

1. Cut tempeh into 1" cubes.
2. Steam in simmering water for 10 minutes.
3. Spray non-stick skillet over hight heat and cook tempeh until golden, about 5-6 minutes.
4. Remove from heat, add soy sauce and toss to coat.
5. Wisk together ingredients for the dressing while tempeh cools (garlic, lemon juice, water, olives, dijon, italian seasoning and salt and pepper to taste).
6. Toss dressing with lettuce, tempeh and croutons.