This easy vegan Tempeh Salad is perfect for a healthy, light lunch or dinner!

If you’re looking for a quick and healthy meal that is bursting with flavor, then look no further than this vegan Tempeh Salad. Packed with protein, fiber, and an array of delicious ingredients, this salad is not only nutritious but also incredibly satisfying. Whether you’re a vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to please your taste buds.

Ingredients

• 250g (8.8 oz) tempeh, cubed
• 2 tablespoons olive oil (30ml)
• 2 tablespoons soy sauce (30ml)
• 1 tablespoon maple syrup (15ml)
• 1 teaspoon smoked paprika (5g)
• 1 teaspoon garlic powder (5g)
• 4 cups mixed greens (120g)
• 1 cup cherry tomatoes, halved (150g)
• 1/2 cup cucumber, diced (75g)
• 1/4 cup red onion, thinly sliced (40g)
• 1/4 cup sunflower seeds (35g)
• 1/4 cup dried cranberries (40g)
• 1/4 cup balsamic vinaigrette (60ml)

Directions

1. Preheat your oven to 200°C (400°F).
2. In a small bowl, whisk together the olive oil, soy sauce, maple syrup, smoked paprika, and garlic powder.
3. Place the tempeh cubes in a shallow dish and pour the marinade over them. Toss until the tempeh is well coated. Let it marinate for at least 10 minutes.
4. Transfer the marinated tempeh to a baking sheet, spreading it out in a single layer. Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
5. In the meantime, prepare your salad by combining the mixed greens, cherry tomatoes, cucumber, red onion, sunflower seeds, and dried cranberries in a large bowl.
6. Once the tempeh is ready, remove it from the oven and let it cool slightly. Add the cooked tempeh to your salad bowl.
7. Drizzle the balsamic vinaigrette over the salad and toss gently to combine all the flavors.
8. Serve immediately and enjoy!

Notes/Tips

• Tempeh is a versatile plant-based protein made from fermented soybeans. It has a slightly nutty flavor and a firm texture, making it a great alternative to meat in salads.
• If you have time, you can let the tempeh marinate for longer to enhance its flavor. Just cover it and refrigerate it for up to 24 hours.
• Feel free to customize your salad by adding other vegetables or toppings of your choice. Avocado, roasted sweet potatoes, or toasted almonds would all make great additions.
• The balsamic vinaigrette adds a tangy sweetness to the salad, but you can use any dressing you prefer. A lemon-tahini dressing or a ginger-soy vinaigrette would also work well.

Conclusion

This vegan Tempeh Salad is not your average boring salad. With its combination of flavors and textures, it elevates the concept of salad to a whole new level. The smoky tempeh, sweet cherry tomatoes, crunchy cucumber, and tangy balsamic vinaigrette all come together to create a symphony of taste in every bite. So next time you’re in need of a light and nutritious meal, give this Tempeh Salad recipe a try. You won’t be disappointed!