8 oz tempeh
1 bunch of green onions
1 small bunch of cilantro
4 T sliced almonds
1 lettuce of head
2 fl oz wheat free tamari
¼ c vegan mayonnaise
medium bowl. cutting board. sharp knife. rubber spatula.
clean dish towel.
break off individual lettuce leaves. rinse with water and
let dry on clean dish towel. rinse green onion and cilantro.
thinly slice green onion and chop 2 T cilantro. place into
bowl. add vegan mayo, tamari and almonds.
slice tempeh four times across then cut the other
direction into small, bite-sized pieces. add tempeh to the bowl and thoroughly
mix using rubber spatula. chill before serving. scoop a generous spoonful of
the mixture on each lettuce leaf. tempeh salad can be stored in a sealed
container in the refrigerator up to 5 days.
also try this salad on bread, pita, or crackers.