Honey-Soy Tempeh with Mango Salsa
9
Points®
1 serving
Items
Honey
1 Tbsp
Less sodium soy sauce
1 Tbsp
Uncooked tempeh
2 oz
Fresh lime juice
1 Tbsp
Cucumber
2 Tbsp, chopped
Ground coriander
2 Tbsp, chopped
Onion
¼ small, finely chopped
Mango
⅛ cup(s), canned or fresh, chopped
Cooked couscous
⅔ cup(s)
Romaine lettuce
2 cup(s)
Tomato
1 small, sliced
Vinegar
1 Tbsp
Olive oil
1 tsp
How to Prepare
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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