Savory Tempeh w/ a Spinach & Golden Beet Salad & a Creamy Lemon Tarrogon Dressing

Lemon Tarragon Dressing

2 Tbsp. white balsamic vinegar

1 Tbsp. lemon juice

2 Tbsp. plain soy yogurt

1 1/2 tsp. dried tarragon

1/2 shallot

2 cloves roasted garlic

1/4 tsp. salt

1/8 tsp. pepper

4 Tbsp. Olive Oil

Combine everything  but the oil in a food processor or blender and blend until smooth.  With the motor still running, slowly add in the oil.  

Tempeh

1 pckg. tempeh

1/4 c. olive oil

1/4 c. water or veg. broth

2 Tbsp. white balsamic vinegar

1 clove garlic, minced

3/4 tsp. maple syrup

1 tsp. salt

1/2 tsp. pepper

1/3 c. chopped parsley

1/2 tsp. lemon zest

Cut tempeh into desired shapes (I cut mine into thirds, then cut the thirds in half to create triangles).  Steam for 10 minutes.  Combine remaining ingredients for the marinade.  Let the tempeh cool about 10 minutes before adding to the marinade (spoon the marinade on top of the tempeh as well).  Let marinate in the fridge for at least 2 hours, turning over half way through.

Once you have marinated the tempeh, set your over to broil.  Place the tempeh on a baking sheet and broil 5-7 minutes on each side, spooning the remaining marinade over the tempeh when flipping.

*Pictured above, I also roasted beets for the salad and served baby potatoes (boiled) with olive oil, parsley, salt and pepper as a side.