Spinach with Tempeh Croutons

  in Gluten-Free, Recipes, Vegan

1 8 oz. package tempeh, cubed small
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons tamari
2 cloves garlic, chopped fine
1 teaspoon olive oil
5 cups packed baby spinach

  1. Heat a large cast iron or heavy skillet over medium heat and add oil. Fry tempeh cubes until golden. Add balsamic vinegar and tamari and cook, stirring, until liquid is reduced, about 3 minutes. 
  2. Add the garlic and cook, stirring, about 30 seconds. Add spinach and toss until wilted. Remove from pan and serve immediately.