Cucumber Tempeh Salad

(At the event of the March 22nd we replaced sesame paste with peanut butter)

Ingredients for 6 small servings.

350g of chilled cucumber (=300g without seeds)

(Seasonings)

1/4 tsp brewer's yeast

1/4 tsp sugar

1/4 tsp salt

1tbsp Tahini(sesame paste )or peanut butter

1tbsp Ponzu (lemon soy sauce)

(for roasting tempeh)

200g tempeh

10g oil

Salt and pepper

(optional topping )

Coriander leaves

Sesame seeds

Step 1

Remove seeds from a cucumber.

Chop into about 3 cm pieces.

Add all the seasonings and cucumber pieces in a container and shake it.

Step 2

Warm some oil on a frying pan.

Roast tempeh until golden.

Sprinkle some salt and pepper.

Step 3

Transfer roasted tempeh in a serving bowl.

Place marinated cucumber over tempeh.

Serve it with coriander leaves and sesame seeds.