This post contains affiliate links. Please see our disclosure policy.
A simple Salad for today!! VeganMofo Post 12.
How are all you all doing!. Some more fun VeganMofo!! I might not be able to post as frequently the other half of the month with my parents visiting!!, so please bear with me if I am slow with the comments and visits back. I just hope I can take some of my mom’s food pictures before we devour all of it. One more day to the Tastetester/Test subject/sometimes photographer/hubbs wo eats almost everything/techie geek,’s birthday!.. sshhh dont ask him his age…
Tempeh is naturally fermented Soybean Patty. We usually get 3 grain Organic Tempeh which has Brown Rice, Barley and Millet. Tempeh is tastier than Tofu, less processed, naturally fermented and healthier form of Soybean. You can use glutenfree soy Tempeh for a glutenfree version. There are several different dry and wet(curry) Tempeh recipes on the blog here, and most dry versions can be used to top the salad!
I usually cook tempeh in broth before grilling, frying, baking, as it doubles or triples in size and also gets more juicy and flavorful. And makes for a more filling meal. esp since it is not that cheap unless you are making it at home!.
This tempeh was inspired by Kathys Blackened Sticky Tempeh.
- Take tempeh strips and cook them equal amount of water. (5 strips, 4 oz tempeh, 1/2 cup water). Add 1/2 tsp salt, 1/4 tsp ginger powder, 1/4 tsp garlic powder, red chili powder to taste, 1 teaspoon soy sauce/tamari, 1 teaspoon lemon juice, and a pinch of sugar and cook covered on low-medium for 10-15 minutes till tempeh doubles and the water is gone.
- Add a teaspoon canola or high fat oil to the pan, and toss tempeh to coat. Add a teaspoon soy sauce and 1 teaspoon or more maple syrup. Mix well to coat and let thicken and sizzle for half a minute or more depending on how black you want the tempeh. we were too hungry with all that mouth watering smell spreading in the house!
- Toss your fave greens in lemon juice, maple, tamari and black pepper or any Asian dressing. Top with the sizzling Tempeh.
- We used baby greens and cherry tomatoes. Some crunchy Sesame seeds on top and some Sprouts would do super in the salad too!. Have a fantastic day!
This Salad is heading to Ricki’s Wellness Weekend!
Superb richa. the salad is awesome and looks rich. Also thanks for your words. It is making me to do something better. 😉
Cheers,
Uma
My Kitchen Experiments
Thank you Anu, krithi!
Thank you ColdandSleepy.
Yes, we had tempeh a few times this month already.. another fun curry coming soon
Thanks Manju. Yep, whole foods or amazonfresh. We get a bunch of types. the 8 oz pack usually makes 3-4 servings. I am definitely waiting for a super beautiful guest post!:))
Thank you Alpana. I just threw things in for this salad.. came out super fine!
Thank you Lindsay! it sure is!
Thanks TasteofBeirut! Please do try. Tempeh is one easy filling protein!
love those pics!! Where do you get tempeh from? Whole Foods? reading your post reminds me that i better hurry in sending you the post i promised 🙂
Looks like you are on a tempeh roll… great clicks
Krithi’s Kitchen
Event: Serve It – Festival Potluck
wow lip smacking finger food…love the combo with salad…
CHECK OUT My DIWALI Event and Recipes
100 Friends/Followers & GIVEAWAY
Oh yum… what a beautiful salad!
I think I’ve only had tempeh once this month, and that’s a sad thing. It’s so good.
I have tempeh on my list of “to try” foods! Will make this soon!
YUMMMMMMMM, I love tempeh, and this sounds like a GREAT way to have it!
Wow……awesome preparation Richa……the salad looks so hearty & rich. The pictures are amazing as well.