Yield: 4 servings
| Measure | Ingredient |
|---|---|
| --------TEMPEH SALAD-------- | |
| 1 tablespoon | Olive oil |
| 2 tablespoons | Tamari |
| 1 tablespoon | Cider vinegar |
| 2 eaches | Garlic cloves, chopped |
| 1 each | Block tempeh, cubed |
| 1 cup | Spiral pasta |
| ¼ cup | Red onion, sliced |
| ¼ cup | Celery, sliced diagonally |
| ½ cup | Red bell pepper, sliced into thin strips |
| ½ cup | Green bell pepper, diced |
| 1 tablespoon | Chopped parsley --------DRESSING---------- |
| 2 tablespoons | Olive oil |
| 1 tablespoon | Cider vinegar |
| ⅛ teaspoon | Oregano |
| 1 each | Garlic clove, crushed |
| 1 tablespoon | Tamari |
SALAD: Mix together the first four ingredients. Add tempeh & marinate for at least for 1 hour. Heat olive oil & half the tamari in skillet. Add tempeh & fry till crispy & brown on the outside.
Cook pasta till al dente. Toss with remaining ingredients & temeph & set aside.
DRESSING: Whisk together ingredients & chill. Add to the tempeh & vegetable mix. Toss & serve.
Lew King, Owner of Alternatives, Oakville, shared at the Toronto Vegetarian Food Fair, September, 1993