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, 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!
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, lemon juice adds freshness and garlic some flavor. A pinch of salt and pepper, a good stir, and it's ready!
Regarding the tempeh, it is first shallow-fried until golden brown and then glazed with a sweet and salty miso sauce. I seriously have to use miso more often because it's really delicious, especially in sauces or marinades, it adds another layer of flavor.
Next, we have the chickpea omelet that 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.
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!
Let me know in the comments if you try this recipe!
Creamy Cucumber Salad with Miso Tempeh
- 1 tablespoon oil
- 3 ounces tempeh cut into thin 1-inch long rectangles
- 1 teaspoon sesame oil
- 1 tablespoon white miso
- 1 tablespoon white vinegar
- 1 tablespoon maple syrup
- 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.
- 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 ⅓ cup of cucumber salad, a few slices of miso tempeh and some greens. Garnish with a few mint leaves and serve immediately.