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Asian Inspired Tempeh Salad

A salad that is actually filling! This is a salad that incorporates elements of stir fry and an Asian inspired tempeh marinade. Full of whole foods and incredibly tasty. 
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course, Salad
Cuisine: American, Chinese
Keyword: asian, asian salad, chinese, mixed vegetables, plantbased, salad, stir fry, tempeh, vegan, vegetarian
Servings: 2
Author: Kaley

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.