Tempeh Salad
Ingredients
Metric
300 g tempeh, fresh or defrosted
150 g mixed greens
2 medium carrots, grated
2 medium cucumbers, sliced
1 tbsp soy sauce
ground black pepper for taste
Yogurt Mayo:
200 g plain yogurt | soy, oat or cashew
½ tbsp vinegar, any type
½ tsp garlic powder (optional)
¼ tsp salt
US
10 oz tempeh, fresh or defrosted
5 oz mixed greens
2 medium carrots, grated
2 medium cucumbers, sliced
1 tbsp soy sauce
ground black pepper for taste
Yogurt Mayo:
7 oz plain yogurt | soy, oat or cashew
½ tbsp vinegar, any type
½ tsp garlic powder (optional)
¼ tsp salt
MAKES2 portions
PREP TIME10 minutes
COOKING TIME20 minutes
TOTAL TIME30 minutes
Steps
1Slice the tempeh into thin pieces that fit comfortably in your frying pan.
2Add tempeh to a frying pan and cover with water. Set heat to high, bring to a boil, then reduce to a simmer.
3Cook for 15 minutes or until most of the water evaporates.
4Drizzle soy sauce over the tempeh. Spread to coat.
5Fry for 2-3 minutes on each side until golden and crisp. Set aside. Can be prepared a day in advance.
6Add mixed greens to a salad bowl or individual plates.
7Add carrots and cucumbers.
8Make the yogurt mayo: add yogurt, vinegar, garlic powder (if using) and salt to a small mixing bowl.
9Whisk until combined.
10Add it to the salad.
11Cut cooked tempeh into bite-sized pieces and add to the salad.
12Sprinkle with ground black pepper for taste.
Nutritional Info
Makes 2 portions
410 Calories per portion
39g protein
28g carbohydrates
10g fiber
10g fat
410 Calories per portion
39g protein
28g carbohydrates
10g fiber
10g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
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