Creamy Cucumber Salad with Miso Tempeh

Name: Creamy Cucumber Salad with Miso Tempeh
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian, American
Ingredients: 1/2 small cucumber; 1/2 cup vegan yogurt (almond or coconut); 2 tbsp tahini; 1 tbsp lemon juice; 1/2 clove of garlic (minced); 1/8 tsp salt (or more to taste); a few mint leaves; 1 cup green salad (arugula, baby spinach or mixed greens); 1 tbsp oil; 3 ounces tempeh (cut into thin 1-inch long rectangles); 1 tsp sesame oil; 1 tbsp white miso; 1 tbsp white vinegar; 1 tbsp maple syrup; 7 ounces silken tofu; 1/4 cup chickpea flour; 1 tsp nutritional yeast; 1/4 tsp onion powder; 1/4 tsp salt; 1/4 tsp baking powder; a pinch of turmeric