Name: Honey-Soy Tempeh with Mango Salsa
Ingredients: 1 Tbsp honey; 1 Tbsp low sodium soy sauce; 2 oz tempeh; 1 Tbsp fresh lime juice; 2 Tbsp cucumber(s) chopped; 2 Tbsp ground coriander chopped; 0.25 small uncooked onion(s) finely chopped; 0.125 cup(s) mango(es) canned or fresh, chopped; 0.667 cup(s) cooked couscous; 2 cup(s) romaine lettuce; 1 small fresh tomato(es) sliced; 1 Tbsp vinegar; 1 tsp olive oil

Meal Items

honey

1 Tbsp
low sodium soy sauce

1 Tbsp
tempeh

2 oz
fresh lime juice

1 Tbsp
cucumber(s)

2 Tbsp, chopped
ground coriander

2 Tbsp, chopped
uncooked onion(s)

¼ small, finely chopped
mango(es)

⅛ cup(s), canned or fresh, chopped
cooked couscous

⅔ cup(s)
romaine lettuce

2 cup(s)
fresh tomato(es)

1 small, sliced
vinegar

1 Tbsp
olive oil

1 tsp

Notes

Marinate tempeh and lime juice in honey and low-sodium soy sauce and set aside. Heat tempeh in nonstick pan until tender and browned. Serve tempeh topped with mango salsa on a bed of couscous. Complement with salad tossed with oil and vinegar.

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Honey-Soy Tempeh with Mango Salsa

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Honey-Soy Tempeh with Mango Salsa

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