Rich Salad with Tempeh
Ingredients (for 4):
80 g carrot sprouts
150 g of bulgur (wheat)
100 g of olives
1 pan of tempeh
10 compact salad tomatoes
Extra virgin olive oil
Wash the cabbage, drain well and place in a bowl.
Add finely chopped shallot, tomatoes into wedges and boneless olives. Add the previously cooked and hot bulgur.
Set aside the emulsified lemon juice, olive oil and soy sauce and pour over the salad. Stir well.
Cut the tempeh into cubes and lightly fry in a frying pan with 1 tablespoon oil and 1 water for 10 minutes over low heat.
Add a splash of soy sauce and let it brown. Add to the salad and serve immediately.