Ingredients
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Preparation
1
Tempeh
2
In a large skillet, heat the oil and brown the tempeh cubes for 2 to 3 minutes on all sides. Drizzle with honey and cook one more minute. Set aside.
3
Salad
4
In a pot, add the potatoes, lemon zest and some salt. Cover with water and bring to a boil. Cook until the potatoes are tender. Drain and let stand 2 or 3 minutes. The potatoes will steam themselves dry and soak up the wet ingredients more easily.
5
Transfer to a large bowl and add the remaining ingredients along with the tempeh cubes. Sprinkle with Parmesan and serve.
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