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This easy marinated tempeh salad features diced tempeh, kale, and carrots infused with ginger, garlic, and a generous squeeze of lime juice for more freshness. A healthy, protein-rich salad that comes together in 25 minutes!
If you have ever tried my tempeh khao soi, tempeh in creamy mushroom coconut, or tempeh meatballs, you will have to agree with me that tempeh can taste pretty darn good. Unfortunately, not so many people know about it!
My guess is that tempeh is underrated for two main reasons: First, there are not that many good recipes available compared to its cousin, tofu. Second, tempeh can taste bitter if it is not cooked and seasoned properly.
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 supermarkets!
With that being said, let’s go back to this salad which is SO easy to prepare! You have to make it ahead to let all the flavors merge – hence the name “marinated.” That’s right, the tempeh is not marinated before cooking, but after. Serve it cold with a squeeze of fresh lime juice. I swear this tempeh salad won’t disappoint!
⭐️ Why You Should Try It
Simplicity at its best.
This salad is not trying to be fancy – it uses simple ingredients and comes together in about 25 minutes. There is no complicated or long process. You simply sauté veggies and tempeh for a few minutes, season them, and then combine them with fresh greens. It’s simple but tastes amazing! Oh, and it’s super customizable too!
High in protein.
Few salads have a high protein content. Thanks to the main ingredient – tempeh – this salad does. One serving packs around 29g of plant-based protein!
🫘 Ingredient Notes
Tempeh
Tempeh is the star of this salad, adding a nutty and earthy flavor. I suggest using regular soybean tempeh, but 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!
Make your own! If you have ever wondered how to make tempeh at home, I have a couple of recipes where I explain how to make tempeh in the instant pot or how to make black bean tempeh!
Onion, garlic, and shallot
The recipe starts by frying a trio of aromatics consisting of onion, garlic, and shallot. If you don’t tolerate onion, feel free to replace it with an extra shallot.
Ginger
In addition to the other aromatics, I also sauté fresh ginger to add a citrusy and zesty flavor to the salad. Don’t omit it, as it really contributes to the freshness of the salad.
Tip: Use the freshest ginger you can find for optimal flavor. Fresh ginger is supposed to have smooth skin and juicy flesh.
Bell peppers and carrots
For the vegetables, I went with what I had in the fridge: carrots and bell peppers. The beauty of this salad is that it’s versatile, so you can use whatever you have on hand. Mushrooms, pak choy, or zucchini are great options. Note: Use about 1 cup of diced vegetables for one batch of this salad.
Kale
To add a pop of color and freshness, I incorporate finely chopped kale. Any green will work, so again, use what you have available. You can use baby spinach, collard greens, lamb’s lettuce, or Romaine.
Soy sauce & maple syrup
Sweet and salty is one of my favorite combinations. That’s why I use maple syrup to balance the saltiness of the soy sauce and the tanginess of the lime juice.
Substitutes: You can replace the soy sauce with tamari or coconut aminos and the maple syrup with agave syrup or coconut nectar.
Lime or lemon juice
For tanginess and a touch of freshness!
Tip: Add 2 teaspoons of lime zest for even more zesty flavors.
Ground coriander
Ground coriander adds some floral notes.
Green onions
Finally, green onions, also known as scallions, bring a subtle peppery flavor.
Substitute: Feel free to use your favorite fresh herbs, such as cilantro, basil, or Vietnamese coriander.
🥣 How to Make It
- Sauté the aromatics. Start by sautéeing the onion, garlic, shallots, and ginger for 5-7 minutes or until slightly golden brown.
- Add the vegetables and tempeh. Next, add the diced red bell pepper, carrots, and tempeh. Cook for 7-8 minutes, stirring regularly until the carrots are fork-tender.
Note: If you like your salads with more texture, just slightly undercooked the vegetables to keep some crunch!
- Season. Stir in the soy sauce, maple syrup, and ground coriander. Use a spatula or spoon to toss the tempeh and vegetables with the sauce and cook for another 3-5 minutes. At this point, you can give it a taste and adjust the seasonings to your liking.
- Chill. Remove from the heat and transfer to a large serving bowl. Add the chopped green onions, kale, lime juice, and toasted sesame oil. Toss to coat and let cool completely before chilling in the refrigerator for at least 4 hours (overnight is better to let the flavors merge).
📔 Tips
Steam the tempeh.
Not all tempeh brands are equal, and some may have some bitterness. In that case, you can place the tempeh block in a steamer basket and steam it for 10-12 minutes. This simple step will give your tempeh a milder taste.
Serve warm or cold!
This salad can also be served either warm or chilled! You can serve it immediately after cooking or allow it to cool down completely.
🌿 Variations
- Spice it up: Add 1-2 teaspoons of sriracha or sweet chili sauce.
- Add nuts: Give it some crunch by mixing in roasted peanuts or cashews!
- Add vegan cheese: Crumble vegan blue cheese, camembert, or vegan feta for extra umami and richness.
- Incorporate more vegetables: As I mentioned earlier in this post, this salad is versatile, so feel free to get creative with whatever vegetable you have on hand. Consider adding mushrooms, zucchini, red cabbage, broccoli, or even tomatoes.
🍚 What to Serve It With
Serve this tempeh salad as an appetizer, or turn it into a satisfying main meal by pairing it with smoked potatoes, caramelized onion pasta, vegan meatballs, or TVP burgers!
❄️ Storing
- To store: You can store this salad for up to 4 days in the refrigerator.
- To freeze: Although this salad tastes best fresh, you can freeze leftovers. Transfer them to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator.
💬 FAQ
Definitely! I actually recommend making it at least one day prior to serving to allow the flavors to merge.
I do not recommend using ground ginger. It will add heat but lacks the citrusy flavor that fresh ginger brings.
If you try to avoid soy in your diet, you can use chickpea or black bean tempeh, which can be found in well-stocked organic supermarkets.
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, making it perfect for meal planning.
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
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Refreshing Marinated Tempeh Salad
Ingredients
- 1 tbsp (15 ml) 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 (425 g) tempeh finely diced
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) maple syrup
- 1/4 tsp ground coriander
- 1 green onion stalk chopped
- 2 cups chopped greens (kale, spinach, etc)
- juice from 1 lime or lemon
- 1 tbsp (15 ml) toasted sesame oil
- optional toppings: red pepper flakes, sesame seeds
Instructions
- Sauté the aromatics. Heat the oil in a large, non-stick skillet over medium heat. Once hot, add onion, garlic, shallot, and ginger. Sauté for 5-7 minutes, stirring occasionally until the onions are soft.
- Add the vegetables and tempeh. Next, add the diced red bell pepper, carrots, and tempeh. Cook for 7-8 minutes, stirring regularly until the carrots are tender. Note: I prefer to slightly undercook the vegetables to keep some crunch, so I cooked mine for about three minutes, but that is up to you.
- Season. Stir in the soy sauce, maple syrup, and ground coriander. Cook for another 3-5 minutes, stirring regularly to toss the tempeh and vegetables with the seasonings. Taste and adjust the seasonings if needed, adding more soy sauce for saltiness or maple syrup for sweetness.
- Chill. Remove from the heat and transfer to a large serving bowl. Add the chopped green onions, chopped kale, lime juice, and toasted sesame oil. Stir to combine everything and let cool completely before covering with plastic wrap. Transfer to the refrigerator and chill for at least 4 hours (overnight is better to let the flavors merge). Serve cold as an appetizer!
- The salad will keep for up to 4 days in the refrigerator or one month in the freezer.
Notes
Steam the tempeh.
Not all tempeh brands are equal, and some may have some bitterness. In that case, you can place the tempeh block in a steamer basket and steam it for 10-12 minutes. This simple step will give your tempeh a milder taste.Serve warm or cold!
This salad can also be served either warm or chilled! You can serve it immediately after cooking or allow it to cool down completely.Nutrition
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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