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Creamy Cucumber Salad with Miso Tempeh

If you’re into fresh and healthy meals, look no further; this recipe is for you!

This cucumber salad comes with a creamy garlic yogurt dressing and miso-glazed tempeh and is served on top of a soft chickpea omelet. It’s perfect for a light summer meal or a healthy breakfast!

Creamy Cucumber Salad with Miso Tempeh

This recipe is easy and can be ready in less than one hour, even less if you make the cucumber salad and tempeh ahead of time. Then all you have to do is cook the omelet, sautée the tempeh and serve! When I plan on having this for breakfast I just prepare the salad and tempeh glaze the night before so I just have to make the omelet in the morning. I guess you could even prepare the omelet batter and keep it in the fridge to save even more time.

The recipe starts with the salad. You slice the cucumber very thinly using a peeler. The thinner, the better! To contrast with the slight bitterness of cucumbers, we are making a rich and creamy sauce. Instead of using cream I went with a combination of vegan yogurt, tahini, lemon juice, and garlic. Trust me, you won’t miss the cream!

Yogurt makes the base. Tahini brings creaminess and a subtle nutty flavor, and lemon juice adds freshness, and garlic has some flavor. A pinch of salt and pepper, a good stir, and it’s ready!

Creamy Cucumber Salad with Miso Tempeh

Regarding the tempeh, it is first shallow-fried until golden brown and then glazed with a sweet and salty miso sauce. I have to use miso more often because it’s delicious, especially in sauces or marinades. It adds another layer of flavor.

Next, we have the chickpea omelet, which is super tender and made from a mix of silken tofu and garbanzo bean flour. Chickpea flour makes the omelet easier to handle while bringing some protein.

Creamy Cucumber Salad with Miso Tempeh

Before serving, top the warm omelet with the fresh cucumber salad, sautéed miso tempeh, some greens on the side, and garnish with mint leaves! The toppings really take this dish to the next level. It’s refreshing, flavorful, healthy, and can also be served for breakfast or brunch!

If you are looking for more salads and fresh recipes, check out this Arugula & Sweet Potato Salad or this delicious Mint Lemon Quinoa Salad!

Let me know in the comments if you try this recipe!

Creamy Cucumber Salad with Miso Tempeh

Creamy Cucumber Salad with Miso Tempeh
Creamy Cucumber Salad with Miso Tempeh

Creamy Cucumber Salad with Miso Tempeh

4.50 from 2 votes
Author: Thomas Pagot
Fresh and healthy chickpea omelet topped with a creamy cucumber salad and miso-glazed tempeh!
Prep Time : 30 minutes
Cook Time : 15 minutes
Total Time : 45 minutes
Servings 2 omelets with toppings
Calories 416 kcal


Cucumber Salad

  • 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

Chickpea Omelet

  • 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


Cucumber Salad

  • In a mixing bowl, combine the vegan yogurt, tahini, lemon juice, minced garlic, and salt. Taste and adjust seasonings if needed. Set aside.
  • Using a peeler or mandoline slicer, very thinly slice the cucumber into long strips. You want the strips to be very thin. Transfer the sliced cucumber to the mixing bowl and stir to coat with the yogurt dressing. Cover and refrigerate while you prepare the tempeh and omelet.


  • Heat the oil in a non-stick skillet over medium heat. Once hot, shallow-fry the tempeh until golden brown, flipping it once.
  • In the meantime, combine the sesame oil, white miso, white vinegar, and maple syrup in a small bowl.
  • Deglaze the skillet with the miso sauce and stir to make sure the tempeh is coated with the sauce. Remove from heat and set aside.

Chickpea Omelet

  • Add the silken tofu, chickpea flour, nutritional yeast, onion powder, salt, baking powder, and turmeric to a high-speed blender. Blend on high speed until smooth, about 10 seconds.
  • Heat a non-stick skillet over medium heat. Once hot, add a teaspoon of oil and spread it evenly using a kitchen paper towel.
  • Pour half of the batter into the skillet and spread it into an 8-inch round using the back of a spoon. Cover with a lid and cook for about 4 minutes, or until the top appears cooked. Carefully and quickly flip the omelet and cook for another 2 minutes on the other side. Transfer to a serving plate and repeat with the rest of the batter.
  • Top the omelet with about 1/3 cup of cucumber salad, a few slices of miso tempeh and some greens. Garnish with a few mint leaves and serve immediately.


Serving: 1 serving | Calories: 416 kcal | Carbohydrates: 27.9 g | Protein: 20.2 g | Fat: 25.5 g | Fiber: 3 g | Sugar: 12.2 g
Course : Breakfast, Brunch, Entree, Main Course, Salad
Cuisine : American, Asian
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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  1. Hi Thomas,

    Thank you very much for another yet fantastic recipe!!! I love reading them all and I truly admire your cooking creativeness.

    Wishing you all the best with your future kitchen endeavours!!!

  2. 4 stars
    I made your lovely Creamy Cucumber Salad with Miso Tempeh. Oh boy, it was great again! Thank you Thomas. I afkorten your creativity!

  3. This miso tempeh looks delicious! Cannot wait to try making it at home. I love tempeh but I have yet to try it with a miso flavor. Thanks so much for sharing.

  4. 5 stars
    I’m mainly commenting because these incredibly beautiful pictures make me want to eat this dish so bad!
    Everytime I read your blog, I always want to try every single recipe – it usually never happens, and I’ve read a lot of vegan blogs….it seems we share the same taste regarding food!

    I was wondering which brand of white miso you buy – since your about page says you live in France. I’d love to find an unpasteurized white miso (I can only find the unpasteurized brown barley one) and in bigger package than the “Aromandise” I buy in organic stores. Thank you!

    1. Thanks Svetlana!
      When it comes to white miso, I like to get the Danival brand. It’s not sold in a big package though.