Spicy Cucumber and edamame salad

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Spicy Cucumber Edamame and Tempeh Salad

This simple and quick recipe is jam packed with fiber and protein and is the perfect cold salad for a summer meal!

Ingredients

Ingredients

• 1 8 oz packet of Tootie's Tempeh
• 1 cup of edamame
• 1 cucumber
• 1 tbsp chili oil
• 1 tbsp tamari
• 1 clove of garlic (minced)
• 1 tsp ginger paste
• pinch of salt
• 1 tbsp olive oil
• sesame seeds (optional for garnishment)

For tempeh saute glaze

• 1 tbsp tamari
• 1 tbsp maple syrup
• 1 tsp of garlic powder

Instructions

1. Combine tempeh glaze ingredients in a medium bowl.
2. Crumble tempeh into the same bowl. Make sure to coat all of the tempeh in the glaze.
3. Saute tempeh in a pan over medium heat with olive oil until golden brown. Set off to the side to cool when finished cooking.
4. Thinly cut cucumber, and place in a bowl with edamame. Put the tempeh crumble in the same bowl.
5. In a smaller bowl, combine the chili oil, tamari sauce, sesame oil, ginger paster, and minced garlic. Once finished pour the sauce into the bowl with the cucumbers, tempeh and edamame. Mix together until everything is well coated.
6. Cover the top of the bowl and place in the fridge to cool (recommended 15 minutes). Once the salad has finished chilling top it off with some sesame seeds and enjoy!

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