Tempeh Potato Salad

Tempeh Potato Salad

Prep15 minutes
Cook25 minutes
Yield :6 à 8

Ingredients

    Ingredients

    Tempeh

  • 1/4 cup olive oil
  • 400 g (2 packages) TEMPEHINE spring tempeh cubes
  • 2 tbsp honey

    • Salad

  • 10 to 12 small red potatoes, cut into quarters
  • 1/4 cup olive oil
  • 1/4 cup fresh dill, chopped
  • Juice and zest of 1 lemon
  • 1 red bell pepper, finely chopped
  • Salt and freshly ground black pepper
  • Parmesan shavings, to taste

Instructions

Tempeh

  1. In a large skillet, heat olive oil over medium heat.
  2. Pan fry tempeh cubes for 2 to 3 minutes on all sides until golden.
  3. Drizzle with honey and cook for 1 more minute. Set aside.

Salad

  1. Place potatoes in a pot with lemon zest and salt. Cover with water and bring to a boil.
  2. Cook until potatoes are tender. Drain and let sit for 2 to 3 minutes to allow excess moisture to evaporate.
  3. Transfer to a large bowl and add olive oil, dill, lemon juice, and red pepper.
  4. Add tempeh cubes and gently mix.
  5. Top with parmesan shavings and serve.

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