Vegan Tempeh Salad
Elevate your lunch game with this hearty and flavorful Vegan Tempeh Salad, a nutritious blend of crisp mixed greens, juicy cherry tomatoes, crunchy vegetables, and savory tempeh. The tempeh is pan-seared to golden perfection and infused with a sweet-and-savory soy maple glaze, adding a rich, umami-packed bite to every forkful. Tossed with a tangy homemade dressing of apple cider vinegar, Dijon mustard, and olive oil, this salad is a perfect balance of lightness and satisfaction. Ready in just 20 minutes, this protein-packed vegan recipe is ideal for busy weeknights or meal prep. Serve it as a vibrant main dish or a stand-out side—healthy eating has never been so delicious! Keywords: vegan tempeh salad recipe, healthy vegan salad, plant-based protein salad.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 200 grams Tempeh
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 1 Cucumber
- 1 Red bell pepper
- 1 Carrot
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Slice the tempeh into thin strips or small cubes.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Place the tempeh in the skillet and cook for 2-3 minutes on each side until golden brown.
In a small bowl, whisk together the soy sauce, maple syrup, and half the garlic powder.
Pour the soy sauce mixture over the tempeh in the skillet and cook for another 2-3 minutes, stirring occasionally, until the tempeh absorbs the sauce. Set aside to cool.
Wash the salad greens thoroughly and place them in a large mixing bowl.
Slice the cherry tomatoes in half, dice the cucumber and red bell pepper, and shred the carrot using a grater. Add them to the bowl with the greens.
In a jar or small bowl, combine the remaining olive oil, apple cider vinegar, Dijon mustard, remaining garlic powder, salt, and pepper. Shake or whisk until emulsified.
Add the cooked tempeh to the salad bowl, then drizzle the dressing over the salad.
Toss everything together gently to combine.
Serve immediately and enjoy!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 14.4 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1133 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
