One of my New Year intentions for 2019 was to eat more greens. While I am vegan, I do not particularly love salads. In the past, I would only eat taco salads, for obvious reasons. I became determined to create a salad that I could actually enjoy eating.
I thought of all the foods I love. My favorite protein is tempeh. I eat stir fry a lot. Tahini is a staple. I also go for cheap meals. Not cheap as in bad, but cheap as in affordable. I try to eat mainly whole foods as long as they are tasty. This recipe checks all of the boxes for me.
Pin This For Later 🙂
The base of the salad is green leaf lettuce and spinach. Romaine lettuce will also go well with the tempeh. To give you a little rundown before the recipe, I marinated the tempeh first. Feel free to use tofu in place of tempeh. The marinade had hints of maple syrup and dijon mustard. For the most part, it was just soy sauce/Bragg Liquid Aminos. I only marinated it for about 30 minutes. You can make this the day before and then add it to the salad or if you are impatient you can just add the sauce as you cook the tempeh.
This salad is packed with vegetables. Apart from the lettuce, I stir-fried broccoli, onions, and mushrooms. Next time I make this, I might add carrots as well. Some salads are not filling at all. You eat them and then get hungry 10 minutes later. This recipe is so filling because of the tempeh and veggies.
This recipe is flexible and great for meal prep. It’s also very easy and no-nonsense. If you can cook vegetables, then you can make this salad.
A couple of notes before I post the recipe…You don’t need any special tools. Just a bowl and a skillet. If you don’t want to use tahini as a dressing, you can just use the leftover marinade as a dressing. One last thought…when cooking tempeh, boiling it before sauteing enhances the flavor. Some people feel that tempeh never gets tender and always has a bitter taste. To avoid this, I boil the tempeh for a few minutes before sauteing. You can also soak it for an hour. If you are using tofu or another meat substitute, then you do not need to do this.
Asian Inspired Tempeh Salad
- 3-4 cups desired lettuce I used spinach and green leaf
- 1 package tempeh
- 1/2 cup mushrooms
- 1/4 white onion
- 1 cup broccoli can use frozen
- 1 tbsp tahini + water and lemon juice
- 1 tsp olive oil or cooking spray
For the Marinade
- 1/4 cup reduced sodium soy sauce can use coconut aminos or tamari.
- 1 tsp maple syrup can use agave
- 1/2 – 1 tbsp dijon mustard
- pinch salt
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- Slice tempeh and boil in water for a few minutes. Then, prepare the marinade. Place slices of tempeh in a bag or bowl with the marinade and leave for about 30 minutes.
- Chop lettuce and place in a bowl. Drizzle tahini and lemon juice over the salad.
- While waiting on the marinade, steam/microwave the broccoli. Slice onions and mushrooms and saute them over medium heat. Once onions and mushrooms are browned, transfer them to the salad bowl.
- Place the tempeh slices in a skillet and cook over medium heat. Cook until browned on both sides. Pour extra marinade either in the skillet or on top of the salad.
- Place cooked slices of tempeh on top of the salad. Eat and enjoy!
- If you want the salad to be cold, place in the refrigerator before eating.
- You do not need to use tahini as a salad dressing, you can use whatever you prefer.
- Feel free to top the salad with vegan-friendly croutons or something with a crunch.
- If you are using frozen vegetables defrost them before sauteing.
Looking for more recipes?
Thank you for stopping by! If you make this salad, tag me on Instagram @vegkaley. Tell me your thoughts on salads in the comments.