Tempeh Caesar

• 4 ounces tempeh
• 1 teaspoon soy sauce
• 2 garlic cloves pressed
• 1 tablespoon fresh lemon juice plus
• 1 teaspoon fresh lemon juice
• kalamata olives or cup pitted Greek, minced
• 1 tablespoon dijon mustard
• 8 cups romaine lettuce chopped or torn
• croutons cup nonfat
• salt to taste
• freshly ground black pepper to taste

1. Cut tempeh into small chunks. Steam over simmering water 10 minutes.
2. Lightly coat large nonstick skillet with cooking spray. Heat skillet over high heat, and add tempeh pieces. Cook over high heat until golden and crisp, 5 to 7 minutes. Drizzle soy sauce over tempeh, and cook 1 minute. Remove from heat, and let cool.
3. In small bowl, combine garlic, lemon juice, 1 tablespoon plus 1 teaspoon water, minced olives and Dijon mustard. Toss lettuce, croutons and tempeh in large bowl with dressing. Sprinkle with salt and freshly ground pepper, and serve.

soy sauce, garlic, lemon juice, lemon juice, olives, mustard, romaine lettuce, croutons, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Tempeh-Caesar-1673393 (may not work)