Step 1

In a large pan over medium-high heat, warm the oil then add the tempeh pieces and sauté for 3-4 minutes, stirring frequently.

Step 2

Now add the soy sauce, maple syrup, liquid smoke and garlic powder to the pan and stir to coat the tempeh. Cook for another 1-2 minutes, then remove from heat and set aside.

Step 3

In a small bowl, whisk together the olive oil, vinegar, garlic, maple syrup, dijon mustard, oregano, salt and pepper. Or place all ingredients in a small mason jar with a lid and shake until combined.

Step 4

Place the chopped lettuce in a large bowl or platter. Arrange the tomatoes, avocados, red onion, sunflower seeds, chickpeas, optional vegan cheese and tempeh bacon in lines over the greens.

Step 5

Whisk or shake the dressing once more before drizzling over the salad. You may not need all of the dressing. Serve immediately.