Color, flavor, texture, and protein — this composed tempeh salad has it all. With an array of colorful veggies and a choice of two Asian-flavored dressings, it’s a perfect main dish salad.
After you follow this recipe for the first time, I encourage you to experiment with different crisp raw veggies, so that each time you make it, it’s a deliciously different experience. Some variations to try:
- Use celery, turnip, raw or lightly steamed broccoli, and/or cucumber in place of any of the veggies recommended above.
- To make this even easier, use an 8-ounce package of baked tofu instead of tempeh. Simply cut into narrow strips and off you go — no need to sauté them, as with the tempeh, so ignore the oil and soy sauce in the ingredient list.
Convenient, versatile, and practically ready to use, tempeh packs a lot of nutrients, from a generous dose of protein to a plethora of B vitamins.
Look for tempeh in the refrigerator section of natural food stores and in well-stocked supermarkets, where you’ll find it shelved near tofu and plant-based meat alternatives. See more in this site’s Guide to Tempeh.
Complete the meal: If you’d like a heftier meal, any simple grain or noodle dish will suffice. For a nice summer meal, serve with cooked or grilled corn on the cob. If you’ve got the grill going, you may as well grill the tempeh as well!
Recipe adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.