Craving a meal that’s as vibrant and energizing as it is delicious? Look no further! This Crispy Tempeh and Rainbow Vegetable Salad is your new go-to for a quick, healthy, and satisfying lunch or dinner. We’re talking perfectly golden tempeh, a crunch-tastic medley of fresh veggies, and a zesty ginger-mint vinaigrette that ties it all together in just 30 minutes. It’s a powerhouse of plant-based protein and flavor that will leave you feeling fantastic.
Ingredients
• 1 tablespoon / 15 ml canola oil
• 1 8-ounce / 227 g package tempeh, cut into bite-size strips
• 1 ½ cups / 150 g snow pea pods, tips and strings removed
• 2 cups / 60 g shredded fresh spinach
• 2 cups / 150 g shredded napa cabbage
• 2 cups / 150 g shredded red cabbage
• 3 tablespoons / 20 g bias-sliced green onions
• For the Ginger-Mint Vinaigrette
• 2 tablespoons / 30 ml canola oil
• 2 tablespoons / 30 ml rice vinegar
• 1 teaspoon / 1 g finely snipped fresh mint
• 1 teaspoon / 7 g honey
• ½ teaspoon / 1 g grated fresh ginger
Instructions
1. First, let’s get that tempeh perfectly golden. Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the tempeh strips and cook for 3 to 5 minutes, stirring occasionally, until the edges are beautifully crisp and golden brown. Remove from the skillet and set aside to cool slightly.
2. While the tempeh cooks, prepare your vibrant salad base. Cut the snow peas diagonally in half. On a large platter or in a large bowl, arrange the halved snow peas, shredded spinach, napa cabbage, red cabbage, and sliced green onions. Top with the cooled, crispy tempeh.
3. Now for the zesty dressing! In a small jar with a tight-fitting lid, combine the 2 tablespoons of canola oil, rice vinegar, fresh mint, honey, and grated ginger. Seal the jar and shake vigorously until the dressing is well-emulsified.
4. Just before serving, drizzle the ginger-mint vinaigrette over the salad. For the best flavor distribution, gently toss everything together to ensure every leaf and piece of tempeh is coated.
Nutritional Information
• PER SERVING: 243 calories, 17 g total fat (2 g sat. fat), 0 mg chol., 33 mg sodium, 14 g carb., 2 g fiber, 13 g pro.
Pro Tips
• For the best flavor, toss the salad with the dressing in a large bowl before plating, rather than just pouring it over the top. This ensures every bite is perfectly coated.
• To remove any potential bitterness from the tempeh, steam or simmer the entire block in water for 10 minutes before slicing and pan-frying. Pat it thoroughly dry before it hits the hot oil.
• Make this recipe vegan-friendly by simply swapping the honey for an equal amount of maple syrup or agave nectar in the dressing.
• Prep ahead for an even faster meal! The vegetables can be chopped and stored in an airtight container in the fridge, and the dressing can be made and kept in its jar for up to 3 days.
FAQ
Q: Is this tempeh salad a good source of protein
A: Yes, this salad is a powerhouse of plant-based protein. Each serving contains 13 grams of protein, primarily from the crispy tempeh, making it a very satisfying and energizing meal.
Q: How can I make this tempeh salad vegan
A: To make this recipe completely vegan, simply swap the honey in the ginger-mint vinaigrette for an equal amount of maple syrup or agave nectar.
Q: What if I find tempeh bitter
A: You can easily remove any potential bitterness by steaming or simmering the block of tempeh in water for 10 minutes before you slice and pan-fry it. Just be sure to pat it completely dry before adding it to the hot oil for maximum crispiness.
Q: Can I prepare this rainbow salad ahead of time
A: Absolutely! For a quicker meal, you can chop the vegetables and store them in an airtight container in the fridge. The ginger-mint vinaigrette can also be made and kept in its sealed jar for up to 3 days. Combine and toss right before serving for the best texture.
