Tempeh Caesar
By: Karlyn Oyama
Published: Sunday, February 14, 2010 - 1:41am

Ingredients




4 ounces soy tempeh
1 teaspoon soy sauce
2 garlic cloves pressed
1 tablespoon fresh lemon juice plus
1 teaspoon fresh lemon juice
cup pitted Greek or kalamata olives minced
1 tablespoon Dijon mustard
8 cups chopped or torn romaine lettuce
cup nonfat croutons
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 Cut tempeh into small chunks. Steam over simmering water 10 minutes. 2 Lightly coat large nonstick skillet with cooking spray. Heat skillet over high heat, and add tempeh pieces. Cook over high heat until golden and crisp, 5 to 7 minutes. Drizzle soy sauce over tempeh, and cook 1 minute. Remove from heat, and let cool. 3 In small bowl, combine garlic, lemon juice, 1 tablespoon plus 1 teaspoon water, minced olives and Dijon mustard. Toss lettuce, croutons and tempeh in large bowl with dressing. Sprinkle with salt and freshly ground pepper, and serve. 4 This recipe yields 4 servings. 5 Comments: Penne pasta tossed with prepared tomato-basil sauce and chocolate sorbet for dessert make great accompaniments. 6 Description: "A good source of protein, tempeh is also easy to prepare. But it's crucial to steam it ahead of time to soften it."