Description
A flavorful and comforting vegan salad featuring sticky, blackened tempeh served over fresh greens.
Ingredients
Scale
- 5 strips Tempeh (approx. 4 oz)
- ½ cup water
- ½ tsp salt
- ¼ tsp ginger powder
- ¼ tsp garlic powder
- Red chili powder to taste
- 1 tsp soy sauce or tamari
- 1 tsp lemon juice
- A pinch of sugar
- 1 tsp canola or sesame oil
- 1 tsp soy sauce
- 1 tsp or more maple syrup
- Your favorite greens (kale, spinach, or mixed greens)
- Lemon juice, maple syrup, tamari, black pepper or Asian dressing for greens
- Optional toppings: baby greens, cherry tomatoes, crunchy sesame seeds, or sprouts
Instructions
- Prepare the Tempeh: Place tempeh strips in a pan and add water, salt, ginger powder, garlic powder, red chili powder, soy sauce, and lemon juice. Cook covered on low-medium heat for 10-15 minutes until tempeh doubles in size and water evaporates.
- Blackening the Tempeh: Add oil to the pan, toss to coat, then add soy sauce and maple syrup. Mix well and let it thicken for 30 seconds to 1 minute.
- Preparing the Greens: Toss greens with lemon juice, maple syrup, tamari, and black pepper until nicely coated.
- Assemble the Salad: Spoon the sticky tempeh over dressed greens and top with optional ingredients.
Notes
Storage: Leftovers will store well in an airtight container for up to 3-4 days. Consider prepping the tempeh in advance to keep salad fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Cooking, Tossing
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg
Keywords: tempeh salad, vegan salad, blackened tempeh, healthy recipe, plant-based
