Roasted Asperagus and Tempeh salad
2 packages (8 oz each) Noble Bean tempeh, cut into 1/2 inch pieces
¼ cup extra virgin olive oil
¼ cup soy sauce
1 tsp fresh garlic, minced
2 pounds fresh asparagus spears, trimmed, cut into 2-inch pieces
¼ tsp. salt
8 cups mixed baby salad greens
1/3 cup balsamic vinaigrette dressing
1 cup frozen shelled edamame, thawed
½ cup cherry tomato halves
1/3 cup thinly sliced red onion
Preheat oven to 450°F. Toss sliced tempeh with 3 tablespoons of oil, soy sauce and garlic powder in medium bowl. Spread tempeh in single layer on baking pan; set aside.
On another baking pan, spread asparagus in a single layer; drizzle with remaining 1 tablespoon of oil and sprinkle with salt. Shake pan to coat asparagus.
Place both pans in oven. Bake asparagus 6 to 8 minutes or until crisp-tender, shaking pan to turn spears once. Bake tempeh 15 minutes or until browned, turning once. Remove from oven.
Meanwhile, toss together mixed greens and dressing in large bowl; divide evenly between 4 plates. Top evenly with edamame, tomatoes and onion. Top each with roasted tempeh and asparagus. Alternatively you could serve on pasta or steamed quinoa.