ITALIAN BREAD SALAD WITH TEMPEH

• 200 g plain tempeh, cut into small cubes
• 250 g ripe tomatoes (or assorted cherry tomatoes), roughly chopped
• 150 g rustic bread or ciabatta, cut into large cubes
• ½ red onion, finely chopped
• 1 small cucumber, diced
• 1 handful fresh basil leaves
• 1 tbsp olive oil (for the tempeh)
• Salt & pepper
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, finely chopped
• 1 tsp maple syrup or honey
• Salt & pepper

Optional:

• a few black olives
• 1–2 tbsp toasted sunflower seeds

1. Toast the bread: Lightly toast the bread cubes in a pan or in the oven until crispy. Set aside.
2. Sauté the tempeh: Sauté the tempeh cubes in a pan with 1 tbsp oil until golden brown and crispy on all sides (about 5–6 minutes).
3. Prepare the salad: Place the tomatoes, cucumber, onion, basil, and optional olives in a large bowl.
4. Make the dressing: Whisk together the olive oil, balsamic vinegar, mustard, garlic, maple syrup, salt, and pepper.
5. Combine everything: Add the bread and tempeh to the salad, drizzle with the dressing, and gently toss to combine.
6. Serve: Sprinkle with fresh basil and, if desired, toasted sunflower seeds.