Print Options:

Crunchy Herb Salad with Smokey Tempeh

Yields2 ServingsPrep Time35 minsCook Time15 minsTotal Time50 mins

Ingredients
for the tempeh...
 8 oz tempeh (usually one package)
 3 tbsp liquid coconut aminos or tamari
 3 tbsp apple cider vinegar
 1 tbsp maple syrup or dark agave
 2 tbsp low sodium vegetable broth
 ½ tsp smoked paprika
 ½ tsp salt
for the salad
 100 g red cabbage, coarsely grated or finely chopped with a sharp knife
 100 g white/green cabbage, coarsely grated or finely chopped with a sharp knife
 50 g arugula
 1 long piece dried mango, roughly chopped
 10 grapes, halved (or substitute with a handful of pomegranate seeds)
 1 cup frozen, shelled edamame, steamed and strained
 ½ tsp high quality garlic powder
 salt to taste
for the herb sauce
 ¼ cup each fresh parsley, mint, and cilantro
 2 tbsp fresh dill
 zest of 1 lime
 juice of 1 lime
 ½ tsp salt
 1 ½ tbsp maple
 ½ tbsp extra virgin olive oil (omit for oil free)
for serving
 lots of hummus!
Preparation
1

Begin by preparing the tempeh marinade. Add all marinade ingredients to a medium-sized bowl or a ziplock bag. Then cut your tempeh into strips about 1/4 inch thick and add them to the marinade. Cover or seal the tempeh then allow everything to marinate for at least 30 minutes. If you want to prep the tempeh in advance, you can let the tempeh marinate for up to a week, and all the flavors will only deepen with time. But a 30 minute marinade will still be delicious.

2

While you wait on the tempeh, make the herb sauce. Chop all your herbs medium-fine on a cutting board. Then zest a lime into the pile of herbs, and chop everything together to incorporate the herbs and zest together. Add the herbs and zest to the bottom of your medium-sized salad bowl along with lime juice, agave, and olive oil. Mix well, and set the herb sauce aside so the flavors begin to meld while the tempeh marinates.

3

Once the tempeh is done marinating, add 2 Tablespoons of water to a skillet and bring it to a boil. When the water bubbles, add the tempeh to the pan and cover the skillet with a lid. Steam the tempeh for 5-7 minutes or until the water mostly evaporates. Then remove the lid, add a bit of oil to the pan and sear the tempeh for 1-3 minutes on each side (or until they become golden brown). Keep an eye on them so they don't burn.

4

Finally, prep all your salad ingredients and add them to the bowl (To minimize dishes, I put my bowl on a kitchen scale and just add all the ingredients one at a time). Toss the salad ingredients together with the herb sauce. Serve salads topped with tempeh slices, hummus, and a few extra herbs for garnish if you want it to look extra pretty. Dig in!

Nutrition Facts

Serving Size 1 entree-sized salad (calculated without hummus)

Servings 0

Amount Per Serving
Calories 490
% Daily Value *
Total Fat 15g24%

Saturated Fat 2g10%
Cholesterol 0mg
Potassium 1135mg33%
Total Carbohydrate 56g19%

Dietary Fiber 17g68%
Sugars 26g
Protein 34g68%
Vitamin A 104%
Vitamin C 93%
Calcium 53%
Iron 51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.