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!
Refreshing Marinated Tempeh Salad
Easy and fresh tempeh salad with ginger, garlic and kale, plus a generous squeeze of lime juice for more freshness. A healthy, protein-rich salad that comes together in 25 minutes!
Yield: 3 1x
Print Recipe
Pin RecipeIngredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
- Serving Size: 1
- Calories: 348
- Sugar: 8.6g
- Fat: 15.6g
- Carbohydrates: 30.1g
- Fiber: 2.4g
- Protein: 28.7g
Sounds great, but the instructions need some clarification. In step #3, it says to add the tempeh along with the carrots and red pepper. Then in step #4, it says to stir in the tempeh along with the soy sauce, etc. Which is correct?
Ah sorry about that Linda! My mistake, I corrected it and made the recipe clearer.
Hi Thomas,
you’ve done it again, looks like another amazingly healthy recipe. You are right, there are not enough good recipes out there for tempeh. I can’t wait to try this recipe with yummy kale, and easy to get ingredients—excellent lunch idea
Keep up the amazing work 🙂
Hi Susana,
Thank you so much for your kind words!
I hope you will like this salad 🙂
Loved this salad! Ate it warm. I decreased tempeh to 8 oz which was perfect. Thanks. I’m a new Vegan and this was very satisfying.
★★★★★
Thanks for the feedback Beth!
Just want to say thank you for this recipe! It’s my favourite tempeh recipe and I make it all the time. Excellent “fast food” straight from the fridge!
★★★★★
I’m happy to hear you like this salad Janet! Thanks for your feedback!
This is a great way to eat tempeh. I have made it many times with a few changes. I usually use half as much Tempe and many more vegetables. But the sauce is a wonderful combination. I also like to put it on shredded cabbage.
★★★★★
Thanks for sharing Judy!
This was such a great warm salad! I’m sure it’d be great cold too (and I will be making it again). Really good with avocado on top!
★★★★★