#TempehSalad

20251103 #breakfastdiary day 1550, -1°C/clear, 20min/exercise (M) Romaine is torn by hand rather than cut with a knife, because cutting damages the leaf cells at the cut edge, making that part soggy and prone to oxidizing, which reduces the crisp texture and can make it wilt. An approx. 350kcal #tempehsalad where my jaw dropped — the crunchy romaine paired with fried tempeh is the star of the show

1 mini romaine, fried tempeh, cherry tomatoes and apple jujubes as much as you like, (dressing) 2T yogurt, 1t Dijon mustard, 1t white wine vinegar, salt, pepper ☝️For the fried tempeh: blend 3 cloves garlic, 1 red chili and 1/3 scallion, 5T starch, 50ml water, 1t salt, 1t dashida, 1t basil powder, 1/4t baking powder in a blender, then add the tempeh and fry.

1. Tear the mini romaine into bite-sized pieces by hand. 2. Microwave yesterday's fried-chicken-style tempeh for 30 seconds, then cut in half. 3. Prep the cherry tomatoes and apple jujubes as well. 4. Mix 2T yogurt, 1t Dijon mustard, 1t white wine vinegar, salt, and pepper thoroughly. 5. In a bowl, combine the mini romaine, fried tempeh, cherry tomatoes and apple jujubes, and top with the dressing.