Refreshing Marinated Tempeh Salad

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. This salad 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

1. Sauté the aromatics. Start by sautéeing the onion, garlic, shallots, and ginger for 5-7 minutes or until slightly golden brown.
2. 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!

3. 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.

4. 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).

🌿 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!

💬 FAQ

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.

🥗 More Salad Recipes

Vegan Rice Salad

Easy Vegan Macaroni Salad

Green Papaya Salad (Vietnamese-Inspired!)

Black Pepper Tofu Quinoa Salad

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!