Step 1

In a sealable glass container, whisk up tamari, maple syrup, apple cider vinegar, cumin and smoked paprika. Add sliced tempeh, sealand gently invert to coat tempeh with marinade. Marinate on counter for up to 1 hour or in the fridge for up to a day.

Step 2

When ready to cook, heat avocado oil in a nonstick skillet on medium heat. Frry tempeh until golden brown on both sides, about 2-4 minutes a side.

Step 3

In a jam jar, shake up red wine vinegar, oil, Dijon, oregano, salt and pepper. Set aside.

Step 4

In a medium bowl, toss romaine with half the dressing. Arrange on a platter.

Step 5

Top with cucumber, corn, tomatoes, cheeze and avocado. Sprinkle over chives and remaining dressing and serve.