Recipe: <!-- -->Tempeh and Vegetable Salad with Miso Tahini Dressing<!-- --> | Whole Foods Market

Ingredients

• 1 package (8-ounce) tempeh, cut into cubes
• 1 teaspoon grated fresh ginger
• 1 tablespoon brown rice syrup
• 3 tablespoons plus 1/2 teaspoon tamari
• 3 tablespoons balsamic vinegar
• 3 tablespoons sesame oil
• 1/2 teaspoon crushed red chile flakes (optional)
• 1/4 cup tahini
• 1/2 teaspoon Dijon mustard
• 1 1/2 teaspoons sweet white miso
• 1 tablespoon lemon juice
• 1 clove garlic, finely chopped
• 2 teaspoons canola oil
• 3/4 cup fresh or frozen and thawed corn
• 1/4 cup pumpkin seeds
• 2 cups baby spinach
• 1 red bell pepper, chopped
• 2 cups sunflower sprouts, roughly chopped
• 2 green onions, finely chopped