Spicy Tempeh Salad
Tempeh is one of my favourite plant based proteins. If you haven’t heard of it or tried it before, it’s basically fermented tofu. It has a more dense texture, so it has a yummy meaty taste that I love! I particularly love it paired with a cold and refreshing salad during the warmer months. This spicy tempeh salad with broccoli, sugar snap peas and a zesty lemon dressing is one of my favourite tempeh recipes as the marinade is just so delicious.
For this spicy tempeh salad you’ll need:
-
Tempeh
-
Broccoli
-
Sugar snap peas
-
Shallots or spring onions
-
Tomatoes
-
Carrot
-
Celery
-
Bean sprouts
-
Crispy lettuce
-
Coriander
-
Red chilli
-
Olive oil
-
Soy sauce
-
Curry powder
For a yummy dressing, I’ll mix together:
-
Olive oil
-
Lemon juice
-
Chilli flakes
-
Salt and pepper
We’ll start by chopping up the tempeh into bite-sized chunks, and marinading it in the sauce in the fridge. You could leave this for an hour or two, or if you’re making as you go, just while you prep the salad. It will soak up more flavour the longer you leave it, but it isn’t necessary for making it taste amazing.
Blanch the sugar snap and broccoli, just so that they’re bright green, yet still crispy. Then get to work chopping all of the salad ingredients and adding these into a large bowl. You should have a really good portion of this if you follow the recipe, so it’s perfect for meal prep, or if having people around to eat. Adjust the amounts depending on who you’re serving for.
Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.
Spicy Tempeh Salad
Ingredients
- 1 block of tempeh (you can use two blocks for more protein)
- 1 small head of broccoli (or half a large head, cut into small florets)
- 100 g sugar snap peas
- 6 shallots or spring onions approx (sliced)
- 200 g tomatoes (cut into small chunks)
- 1 carrot (grated)
- 2 sticks of celery (sliced)
- 200 g fresh bean sprouts
- 1/2 crispy lettuce (shredded)
- 2 tbsp coriander (finely chopped)
- 1/2 red chilli (finely chopped)
Marinade
- 3 tbsp olive oil
- 2 tbsp soy sauce
- ½ tsp medium curry powder (can add more if you wish!)
- sea salt & black pepper (to taste)
Salad Dressing
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- chilli flakes (pinch of)
- sea salt & pepper
- 1 lime (cut into wedges (optional).)
Instructions
- Place the tempeh in a bowl, pour over the marinade and mix, making sure all the chunks are nicely coated. Leave to one side whilst prepping the salad.
- Blanch the broccoli florets and sugar snap peas for 2 mins, and then drain.
- Meanwhile, mix the dressing ingredients together and whisk. Or place them in a small jar and shake to mix.
- Heat a frying pan with 1 tbsp olive oil, and add the marinated tempeh. Cook on a medium/high heat turning until browned. Remove and set aside.
- Put all the vegetables, chilli and herbs in a large bowl and toss to combine. Top with the tempeh and mix.
- Pour over the dressing, toss and serve immediately, sprinkled with the remainder of the herbs and wedges of lime.
Video
Notes
- Instead of frying, you can cook the tempeh in the oven (200°C) for about 20 mins.
- If you aren’t a fan of tempeh, swap out for tofu instead.
- You could add a little of chopped red chilli sprinkled on top if you fancy even more heat!
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
Add comment