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Categories:
fresh carrot juice extra firm tofu soy sauce Tahini rice wine vinegar dark sesame oil carrots olive oil bacon tomato avocado chickpeas cucumber endive
Viewed: 39 - Published at: 6 years agoIngredients
- 1/2 cup fresh carrot juice
- 1/2 cup extra-firm tofu, drained
- 1 tsp. low-sodium tamari or soy sauce
- 2 tsp. tahini
- 1 Tbs. plus 1 tsp. rice wine vinegar
- 1 tsp. dark sesame oil
- 2 Tbs. grated carrots
- 1 tsp. olive oil
- 1/2 cup diced tempeh bacon (about 2 strips)
- 4 cups chopped or julienned romaine lettuce
- 1/2 cup diced tomato
- 1/2 cup diced ripe avocado
- 1/2 cup canned chickpeas, rinsed and drained
- 1/2 cup seeded, diced cucumber
- 1/2 cup sliced Belgian endive
Method
- Make Vinaigrette: In food processor or blender, combine carrot juice, tofu, tamari, tahini, vinegar and oil and process until blended.
- Transfer to bowl and stir in grated carrots.
- Cover and chill until ready to serve.
- Lightly coat small, nonstick pan with cooking spray.
- Add diced bacon and cook, stirring often, until browned, 2 to 3 minutes.
- Transfer tempeh to plate.
- In large bowl, combine lettuce, tomato, avocado, chickpeas, cucumber, endive and 1/2 cup dressing.
- Toss to mix.
- Season with salt and freshly ground pepper to taste.
- Sprinkle with tempeh bacon and serve.
