This is another rendition of my Egg, Bacon & Avocado Salad Recipe that I just made up on the spot the other day for lunch after I came back from gym. While I decided to keep the hard-boiled egg in this, I substituted the bacon with firm tofu and tempeh (fermented soybeans) hence making this a non-meat recipe. And I really like this combination with the soy-based ingredients because of their high protein content which I’d need after strength training exercises.
This salad recipe is so easy to make, perfect for a one-person meal. There is no need for additional dressing because once again I’m using mashed avocado to flavour the salad. This portion may not look big but it’s quite filling for me. If you want to bulk it up further, you can add nuts like cashews or beans like chickpeas to it. Unlimited possibilities. Enjoy!
Tempeh, Tofu & Avocado Salad Recipe
Ingredients (serves 1)
1 very ripe avocado, roughly chopped up
1 hard-boiled egg, mashed
100g tempeh, cut into bite size pieces
100g firm tofu, cut into cubes
1 tomato, diced
fresh corn kernels from 1 steamed corn cob
juice of 1/2 lemon (optional)
1. Preheat oven to 180 deg C with fan. Line a baking tray with parchment paper.
2. Arrange the tempeh and tofu pieces on the baking tray and bake for 25-30 minutes till golden brown (alternatively, you can also pan fry them). Remove and set aside.
3. Combine all ingredients in a large mixing bowl and stir to mix. Squeeze the lemon over the salad if you like its citrusy scent, otherwise omit.