Green Salad with Grilled Tempeh and Maple-Soy Vinaigrette

Green Salad with Grilled Tempeh and Maple-Soy Vinaigrette (Adapted from CL)

8 ounces organic tempeh
2 teaspoons butter, melted
1/4 teaspoon salt
2 1/2 tablespoons soy sauce, divided
1 1/2 tablespoons pure maple syrup, divided
4 cups arugula
4 cups baby spinach
1/2 cup thinly sliced bell peppers
1/4 cup thinly sliced green onions
2 tablespoons apple cider vinegar
1 teaspoon olive oil
1/8 teaspoon cayenne
1 garlic clove, minced

Cut tempeh crosswise into 1/4" sliced. Brush both sides of the cut tempeh with melted butter and sprinkle with salt.

Heat a grill pan over medium-high heat and add the sliced tempeh. Cook about 1 minute on each side, or until browned. Remove and place slices on a cutting board.

In a small bowl, whisk together 1 tablespoon soy sauce and 1 tablespoon maple syrup. While the tempeh is still warm, brush this mixture over both sides. Let cool and then cut into bite-sized chunks.

In a large bowl, combine arugula, spinach, bell peppers and onions. In a small bowl, whisk the remaining 1 1/2 tablespoons soy sauce, 1 1/2 teaspoons maple syrup, vinegar, oil, cayenne and garlic. Drizzle over the greens and toss gently to coat. Distribute mixture between 4 plates and top each salad with an equal amount of the grilled tempeh.

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