Barbecue-Flavored Tempeh Salad

As a light meal, this delectable barbecue-flavored tempeh salad can stand on its own, especially for lunch. Add some baked fries (homemade or organic frozen) for a fun meal.

Tempeh, a high-protein soy food (if you avoid soy, it also comes in a chickpea variety), is greatly enhanced by a quick, high-heat sauté in barbecue sauce, your favorite bottled variety, or an easy homemade recipe.

Tips for serving tempeh salad

• Any dressing you’d like: This salad is great with most any kind of dressing. If you’d like to use homemade dressing, Basic Vinaigrette works well, or for a creamy effect, try Vegan Ranch. which you can grab from this recipe.. Even plain vegan mayo and a little lemon juice works well.
• Complete the meal: For something yummy on the side, make some baked oven fries (regular or sweet potato). Or, simply serve with baked or microwaved sweet potatoes with vegan butter. Or, for a nice midsummer meal, serve with fresh corn on the cob instead of potatoes.
• Substitute baked tofu or seitan: This salad can be made with 8 ounces of baked tofu or seitan in place of tempeh. Cut the tofu into dice and the seitan into small chunks and precede as directed from the start of the instructions.

Recipe adapted from Vegan on a Budget by Nava Atlas. Photos by Hannah Kaminsky (originally ran on VegKitchen).

Learn more about this versatile plant protein in our Guide to Tempeh and explore lots more tasty, easy vegan tempeh recipes.

Explore more …

• Vegan avocado recipes.
• Hearty vegan main dish salads.
• Composed Tempeh Salad with Crisp Vegetables

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Yield: 4

Barbecue-Flavored Tempeh Salad

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As a light meal, this delectable barbecue-flavored tempeh salad can stand on its own, especially for lunch.

Prep Time 15 minutes

Cook Time 8 minutes

Total Time 23 minutes

Ingredients

• 8-ounce package tempeh (any variety)
• 1/2 cup barbecue sauce, homemade (see Notes) or bottled
• 1 medium ripe avocado, pitted, peeled, and diced
• 1/2 head romaine lettuce, coarsely shredded
• Two big handfuls of baby spinach
• 2 medium tomatoes, diced, or 1 cup halved cherry or grape tomatoes
• 1 cup grated carrots (use preshredded for ease)
• Your favorite dressing, as needed (see Note)

Instructions

1. Cut the tempeh into 1/2- to 3/4-inch dice. Heat enough olive oil to coat a skillet and sauté over medium-high heat for 6 to 8 minutes, stirring often, until it starts to turn golden.
2. Add about 1/2 cup BBQ sauce to the skillet and sauté until it's absorbed and the temepeh turns brown here and there. Once done, add just a bit more BBQ sauce to coat nicely and remove from the heat.
3. Combine the avocado, lettuce, spinach, tomatoes, and carrots in a salad bowl. Dress as desired with your dressing of choice (or pass around dressing when serving).
4. Divide the salad between four serving bowls or plates and top each the warm tempeh croutons. Serve at once.

Notes

Good dressings for this salad include vinaigrette and vegan ranch. Grab links to these recipes above the recipe box. You'll find the link to Easy No-Cook Barbecue Sauce there as well.

Here are more tasty vegan salads & sides.