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Tempeh salad

average rating is 3 out of 5, based on 150 votes

Indulge in the vibrant flavors of our Tempeh Salad! This nutritious dish combines crispy spiced tempeh with a refreshing medley of mixed greens, vibrant vegetables, and a tangy Dijon dressing. It's a perfect balance of textures and tastes that will leave you craving for more. Elevate your salad game and enjoy a satisfying and delicious meal!


Serving suggestions/tips:


Serve the Tempeh Salad as a standalone meal or as a side dish with your favorite main course.

For an extra crunch, sprinkle some toasted nuts or seeds on top of the salad.

Add a squeeze of fresh lemon juice for a burst of citrus flavor.

Feel free to customize the salad with additional vegetables or toppings based on your preferences.



Prep Time


Total Time







Tofu/tempeh Lunch Plant-Based Dairy-free Moderate Vegan Side Dinner vegan vegetarian plant-based gluten-free dairy-free nut-free soy-free protein-rich high-fiber low-carb low-calorie healthy wholesome fresh flavorful nutritious balanced salad tempeh vegetables greens cilantro tomato cucumber bell pepper red onion olive oil apple cider vinegar Dijon mustard


•             8 oz tempeh, sliced into small pieces

•             1 tbsp olive oil

•             1 tsp paprika

•             1/2 tsp cumin

•             1/2 tsp garlic powder

•             1/2 tsp salt

•             1/4 tsp black pepper

•             4 cups mixed salad greens

•             1/4 cup chopped red onion

•             1/4 cup chopped cucumber

•             1/4 cup chopped tomato

•             1/4 cup chopped bell pepper

•             2 tbsp chopped fresh cilantro

For the dressing:

•             2 tbsp olive oil

•             1 tbsp apple cider vinegar

•             1/2 tsp Dijon mustard

•             1/4 tsp salt

•             1/4 tsp black pepper


  1. In a small bowl, combine paprika, cumin, garlic powder, salt, and black pepper. Mix well.

  2. Heat olive oil in a skillet over medium heat. Add the tempeh slices to the skillet and sprinkle the spice mixture over them. Cook the tempeh for about 3-4 minutes on each side until it turns golden brown and crispy. Remove from heat and set aside.

  3. In a large salad bowl, combine the mixed salad greens, chopped red onion, cucumber, tomato, bell pepper, and fresh cilantro.

  4. In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper until well combined to make the dressing.

  5. Pour the dressing over the salad and toss to coat the ingredients evenly.

  6. Add the cooked tempeh to the salad bowl and gently toss again.

  7. Transfer the salad to a serving plate or bowl and garnish with additional cilantro if desired.

  8. Serve the Tempeh Salad immediately and enjoy!


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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