Prep: 1. Slice tempeh and red onion. 2. Juice lemon. Make: 1. Sauté tempeh in oil over high heat. 2. Cook for about 2 minutes on each side, then add in the bbq sauce and reduce heat to medium. 3. Allow to simmer for another 3-4 min then remove from heat. (For tender tempeh, cover pan with lid – for crispier tempeh leave uncovered.) 4. For dressing, whisk together mayo, tahini, rice vinegar, maple syrup, 1 tablespoon lemon juice, and black pepper. 5. Pile greens into bowls. Add satsumas and sliced red onion. Pour dressing over top. Add tempeh.
Even our meat-loving staff member who tested this recipe found it delightful.