Health By Al

This salad is so flavorful and it feels great to get so much of a cruciferous vegetable (broccoli) into my diet. The tempeh is my favorite part and the dressing ties it all together.

Ingredients: Serves 4

Salad Ingredients:

• 2 large heads/stalks of broccoli, finely chopped
• 1/4 red onion, finely chopped
• 1 red bell pepper, finely chopped
• 1/3 cup pepitas, toasted 

Tempeh Ingredients:

• 2 blocks of tempeh, steamed 10 minutes
• Drizzle of olive oil
• 1 Tablespoon fennel seeds (these really assist with the flavor, you can find them in the spice isle of a grocery store)
• 1/2 teaspoon garlic powder
• 2 teaspoon smoked paprika
• 1 teaspoon oregano
• 1/4 teaspoon red pepper flakes
• 2 Tablespoons nutritional yeast
• 2 Tablespoons soy sauce
• 2 Tablespoons water

Dressing:

• 1/2 cup tahini 
• 1 Lemon, juiced
• 1-2 Tablespoons Sriracha, depending on spice level
• 1/3 cup Water 

1. Add the salad ingredients to a large bowl (the easiest way to finely chop is by pulsing a few times in a food processor).
2. Once the tempeh is steamed, cut it into cubes. Add the drizzle of olive oil to a large pan over medium heat. Add the cubed tempeh, along with all the remaining tempeh ingredients. Stir and cook the tempeh for 5 minutes. 
3. While the tempeh cools a bit, whisk the dressing ingredients in a small bowl.
4. Add the tempeh to the large salad bowl and add the dressing as well. Mix to combine. Enjoy! 

Mahalo @plantyou on Instagram for inspiring this recipe.