Tempeh is not popular for a few reasons, first one is that there are not a lot of good recipes available compared to tofu for example. Second one, if not cooked and seasoned properly it tends to have a bitter aftertaste and can taste very bad.
It’s a shame because tempeh is protein-rich, minimally processed and it’s a fermented product, good for your digestion! Plus it’s a cheap option when bought at asian markets!
This salad is SO easy to prepare, you just have to make it ahead to let all the flavors merge. Serve it cold with a squeeze of fresh lime juice. I swear this tempeh salad won’t disappoint!
It all starts with onions, garlic, shallot and ginger that are lightly sautéed until soft. Don’t omit ginger by the way, it really contributes to the freshness of the salad. Then comes the red peppers and carrots to add a nice crunch.
Tempeh is then added to the skillet with soy sauce for the savory note, and maple syrup to balance with the tang of lime juice. Regarding the tempeh, if you are not a fan of soy, you can find chickpea tempeh in some organic stores. I find it a bit mushier but it can still do the job!
For the greens I went with kale but you can use baby spinach, collard greens or lamb’s lettuce.
If you are looking for a protein-packed salad (almost 30g per serving!), this salad is for you! It’s easy to prepare and keeps very well in the fridge for up to 4 days, perfect for meal planning.
I hope you will all love this salad, let me know in the comments if you try this recipe!
- 1 tablespoon plant-based oil
- 1 large onion, finely diced
- 2 cloves of garlic, minced
- 1 shallot, minced
- 1-inch fresh ginger, grated
- 1/2 red bell pepper, diced
- 1 carrot, peeled and chopped
- 15 ounces tempeh, finely diced
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1/4 tsp ground coriander
- 1 green onion, thinly sliced
- 2 cups chopped greens (kale, spinach, etc)
- juice from 1 lime (or lemon)
- optional toppings: red pepper flakes, sesame seeds
- Heat the oil in a larget skillet over medium heat. Once hot, add onion, garlic, shallot and ginger. Cook for 5-7 minutes, stirring occasionally until onions are soft.
- Add diced red bell pepper, carrots and tempeh. Cook for 7-8 minutes, stirring regularly until carrots are cooked. I prefer to slightly undercook the vegetables to keep some crunch, so I cooked mine for about three minutes,
- Stir in the soy sauce, maple syrup and ground coriander. Cook for another 3-5 minutes. Taste and adjust seasonings if needed, adding more soy sauce for saltiness, and/or sriracha for heat.
- Remove from heat, transfer to a large serving bowl and stir in the chopped green onions, kale and lime juice. Let cool completely, cover with plastic film and place in the refrigerator for at least 4 hours, overnight is better to let the flavors merge.
- Serve cold with an additional squeeze of lime juice.
- The salad will keep for up to 4 days in the refrigerator or 1 month in the freezer.
If you are trying to avoid soy in your diet, you can use chickpea tempeh, usually available in organic supermarkets.
Salad can also be served hot, serve immediately after cooking or reheat for 5-7 minutes in a skillet until warm.
- Serving Size: 1
- Calories: 348
- Sugar: 8.6g
- Fat: 15.6g
- Carbohydrates: 30.1g
- Fiber: 2.4g
- Protein: 28.7g