Tempeh Reubenesque Salad

Dressing

½ cup raw cashews

¾ cup hot water

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 clove garlic

2 teaspoons white miso paste

2 teaspoons Dijon-style mustard

1 teaspoon garlic powder

3 tablespoons ketchup

3 tablespoons sweet pickle relish

2 tablespoons minced white onion

½ teaspoon hot sauce, such as Tabasco

Tempeh bacon bites

1 block (8 ounces) plain tempeh

2 tablespoons maple syrup

2 tablespoons low-sodium tamari

1 tablespoon ketchup

1 tablespoon vegetable oil

¼ teaspoon liquid smoke

2 tablespoons extra-virgin olive oil

Salad

1 tart apple, cored and cut into ½-inch dice

2 tablespoons fresh lemon juice

4 cups finely shredded red cabbage (from 1 small cabbage)

1½ cups natural sauerkraut, well drained

2 cups croutons

For the dressing: If using a high-powered blender such as a Vitamix, make the dressing by combining the cashews and water in the blender and blending until very smooth. If using a conventional blender, soak the cashews in the water for 30 minutes before blending.

Add the lemon juice, olive oil, garlic, miso, mustard and garlic powder and blend until smooth. Add the ketchup, relish, onion and hot sauce; pulse until just combined. Pour into a glass jar, cover and chill for at least 10 minutes.

To make the tempeh bacon bites: Slice the tempeh crosswise into ¼-inch strips. Stack a few strips at a time, then slice the tempeh into bite-size pieces, about 1 inch long.

Whisk together the maple syrup, tamari, ketchup, vegetable oil and liquid smoke in a shallow baking dish until smooth. Add the tempeh bits and gently toss to coat with the marinade. Let stand for 10 minutes, or cover and chill overnight.

Pour the extra-virgin olive oil into a large cast-iron skillet over medium heat. Use a fork to transfer the tempeh pieces (leaving the marinade behind) to the skillet, keeping them in a single layer and working in batches to avoid overcrowding. Cook until well browned on one side, 2 to 3 minutes, then flip and cook the other side until browned, 2 to 3 minutes, transferring the browned tempeh to a plate as you work.

Once all the tempeh is browned, reduce the heat to medium-low; return all the tempeh to the skillet and pour the marinade over it. Gently toss to coat, and cook until the marinade is absorbed, just a few minutes. Remove from the pan and let cool.

To make the salad: Toss the diced apple with the lemon juice in a small bowl. Drain/discard the lemon juice when you're ready to assemble the salads. Divide the following ingredients among individual bowls, layering as you go: the cabbage, sauerkraut, apple and croutons. Top with the tempeh bacon bites and generous dollops or drizzles of the dressing. Serve the remaining dressing on the side.

Serves four.

Adapted from "Salad Samurai" by Terry Hope Romero (DeCapo, 2014)