Tempeh is not famous for a few reasons. The first one is that not many good recipes are available compared to tofu, for example. Second, if not cooked and seasoned correctly, it tends to have a bitter aftertaste and can taste very bad.
It’s a shame because tempeh is protein-rich, minimally processed, and fermented, which is good for your digestion! Plus, it’s a cheap option when bought at Asian markets!
This salad is SO easy to prepare. You 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 come the red bell 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 tempeh, if you are not a soy fan, 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 tempeh salad. Let me know in the comments if you try this recipe!
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- 1 tbsp 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 large skillet over medium heat. Once hot, add onion, garlic, shallot, and ginger. Cook for 5-7 minutes, occasionally stirring 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 one month in the freezer.
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.