Refreshing Marinated Tempeh Salad

Refreshing Marinated Tempeh Salad

5 from 6 reviews

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!


  • 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


  1. 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.
  2. 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,
  3. 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.
  4. 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.
  5. Serve cold with an additional squeeze of lime juice.
  6. The salad will keep for up to 4 days in the refrigerator or 1 month in the freezer.


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.