Tempeh Greek Pasta Salad

INGREDIENTS

Tempeh
1 Package Tempea, cubed
2 tablespoons olive oil
½ tsp dried oregano
Pinch of salt, to taste

Salad
150g pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 red onion, thinly sliced
1/4 cup pitted Kalamata olives, halved
1/4 cup crumbled vegan feta cheese
2 tablespoons extra-virgin olive oil
1 lemon, juiced
¼ tsp garlic powder
Salt and pepper to taste

INSTRUCTIONS

  1. In a large skillet or frying pan, heat the olive oil over medium heat.

  2. Add the cubed tempeh to the pan and sprinkle with dried oregano and a pinch of salt. Stir well to coat the tempeh cubes evenly.

  3. Cook the tempeh for about 8-10 minutes, stirring occasionally, until it becomes crispy and golden brown. Set aside.

  4. In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled vegan feta cheese.

  5. Drizzle over extra-virgin olive oil, and lemon juice and evenly sprinkle garlic powder, salt, and pepper over the top. Mix all the salad ingredients together.

  6. Divide the pasta salad between two dishes. Top each serving with the crispy tempeh cubes. Enjoy immediately!