Creamy Cucumber Salad with Miso Tempeh

Name: Creamy Cucumber Salad with Miso Tempeh
Cuisine: Asian, Japanese
Ingredients: 1/2 small cucumber; 1/2 cup (118ml) vegan yogurt (almond or coconut); 2 tbsp (30ml) tahini; 1 tbsp (15ml) lemon juice; 1/2 clove of garlic, minced; 1/8 tsp salt, or more to taste; a few mint leaves; 1 cup (20g) greens (arugula, baby spinach or mixed greens); 1 tbsp (15ml) oil; 3 ounces (85g) tempeh, cut into rectangles; 1 tsp (5ml) sesame oil; 1 tbsp (15ml) white miso; 1 tbsp (15ml) white vinegar; 1 tbsp (15ml) maple syrup; 7 ounces (200g) silken tofu; 1/4 cup (25g) chickpea flour; 1 tsp nutritional yeast; 1/4 tsp onion powder; 1/4 tsp salt; 1/4 tsp baking powder; a pinch of turmeric