Tempeh-Edamame Salad with Sriracha-Avocado Dressing on Toast Points
serves 4
8 oz tempeh
4 oz frozen edamame (about 2/3 cup)
flesh of 1 ripe avocado
2 TBSP sriracha sauce
2 TBSP rice vinegar
2 TBSP sesame seeds, (toasted, if you have time/energy)
1/2 tsp fine sea or kosher salt
1 medium cucumber, peedled and trimmed
toast, to serve
Steam the tempeh and edamame for 10 minutes.
Meanwhile, mash together avocado, sriracha, vinegar, sesame seeds, and salt until smooth (a few chunks are all right).
When the tempeh is done, toast your bread (if making toast) while the tempeh cools a bit. Halve the cucumber lengthwise, remove seeds with a spoon, and chop into 2-inch baton. When cool enough to handle, cut tempeh into 1/2 - 3/4-inch cubes and add to a mixing bowl with edamame. Mash roughly with a fork until no large cubes of tempeh are left. Stir in dressing and serve with toast garnished with cucumber.