Work Week Lunch

0 Optional, prepare the tempeh: Add the tempeh to a skillet and cover with water, bring to a boil and simmer for 10 minutes. This will remove any bitterness from the tempeh.
1 For the tempeh bacon: In a bowl or shallow dish, combine the soy sauce, paprika, maple syrup, liquid smoke, salt, and pepper. Mix with a spoon or spatula to combine, then add the tempeh slices and mix until all of the tempeh is coated in the marinade. Let sit to marinate for at least 15 minutes, stirring every few minutes to evenly coat, while you prepare the other ingredients for the salad.
2 In a skillet over medium heat, add olive oil. Once it's hot, cook your tempeh bacon pieces until darkened in color, about 5-6 minutes, flipping occasionally. Remove the tempeh bacon from the pan and set aside to cool.
3 Prepare the salad ingredients. If using whole Brussel sprouts, cut them in half and thinly slice them to create shreds. Mix the shredded Brussel sprouts with the shredded lettuce and toss to combine. Set aside with the grated parmesan and croutons in separate bowls or containers until ready to use.
4 Make the dressing. In a small jar, combine the mayo, minced garlic, capers, brine, 1/2 the lemon juice, mustard, and soy sauce. Mix well with a spoon and taste, adjusting flavors as necessary. Add the grated parmesan and salt and pepper and taste again to adjust flavors. Store in the jar until ready to use.
5 Assemble the salad. This salad is best when assembled right before eating! If you plan on prepping this in advance, make sure to store the components separately to maintain freshness. Before serving, add the brussel sprouts and shredded lettuce, crumbled tempeh bacon, parmesan, croutons, and dressing to a large mixing bowl. Toss with tongs to evenly combine everything. Serve immediately and enjoy!