No Bacon Blt Pasta Salad
  • 9oz pkg tempehthinly sliced
  • 1/4cup low-sodium soy saucetamari, or coconut aminos
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp maple syrup
  • 2tsp liquid smokeoptional
  • 1tsp ground cumin
  • 6tsp + 2 Tbsp extra-virgin olive oildivided
  • 1tsp smoked paprika
  • 12oz farfalle pastaor rotini or penne pasta, if preferred
  • 1 English cucumbersliced
  • 2cups arugula
  • 1cup chopped onion
  • 3 garlic clovespeeled and chopped
  • 4 Roma tomatoesroughly chopped, plum
  • 2 Tbsp red wine vinegar
  • 1/4tsp salt
  • 1/4tsp black pepper
  • 1 avocadosliced
  1. In large shallow container, place tempeh slices. In small bowl, whisk together soy sauce, apple cider vinegar, maple syrup, liquid smoke (if using), and cumin. Pour mixture over tempeh slices. Cover and chill for at least 2 hours or overnight.
  2. Preheat oven to 300 F. Remove tempeh from marinade and lay slices on parchment paper-lined baking sheet. Brush tops with 2 tsp oil and dust with half the paprika. Bake for 12 minutes, or until darkened. Flip tempeh slices, brush tops with another 2 tsp oil, and dust with remaining paprika. Bake for another 10 minutes, or until crispy. When cool enough to handle, break tempeh “bacon” into 1-inch pieces.
  3. In large pot of salted water, cook pasta according to package directions to al dente. Drain well. Return to pot and toss in tempeh bacon, cucumber, and arugula. Cover to keep warm.
  4. In skillet, heat 2 tsp oil over medium heat. Add onion and cook, stirring often, until onion is golden. Add garlic and heat for 1 minute. Add tomatoes and heat until softened and begging to release juices, about 3 minutes. Place tomato mixture in bowl and stir in 2 Tbsp olive oil, red wine vinegar, salt, and black pepper.
  5. Toss tomato dressing with pasta salad. Serve topped with avocado slices.
Recipe Notes

Per serving: 683 calories; 28 g protein; 24 g total fat (4 g sat. fat); 94 g total carbohydrates (13 g sugars, 17 g fiber); 459 mg sodium