Cooler months don't mean you have to give up salad. You just need heartier, winter-friendly ingredients! This Tempeh Crunch Salad is the off-season, whole meal salad you've been looking for. And it holds up well in the fridge so it's perfect for meal prep.
Tempeh Crunch Salad
This high-protein tempeh salad makes use of fall and winter friendly vegetables and has a wonderful lower fat peanut dressing.
Ingredients
For the tempeh:
- 16 ounces Luv Tempeh, any variety, cut into half inch cubes
- 1 tsp olive oil
- 1/2 tsp garlic powder
- Salt to taste
- 2⁄3 cup dry quinoa or 2 cups cooked
For the peanut dressing:
- 1⁄3 cup peanut powder with water added to make smooth peanut butter or just use peanut butter
- 1⁄4 cup tamari, soy sauce, or liquid aminos
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoons toasted sesame oil
- 2 teaspoons grated ginger
- 1 tbs lime juice
- 1 tsp miso (optional)
Other salad ingredients:
- 2 cups shredded red cabbage
- 2 large carrots sliced
- 1 cup frozen shelled edamame cooked and cooled (I used the microwave)
- 1/4 cup diced onion
- 1⁄4 cup chopped cilantro (optional)
- 1⁄4 cup chopped peanuts (optional)
Instructions
Cook the quinoa: Rinse quinoa well in a strainer if desired (some quinoa isn’t very bitter) then add to a small pot with a lid with 1 1/3 cups water. Bring to a boil, reduce to simmer, cook until almost all water is absorbed, about 15 minutes. Turn off heat and let stand for 5 minutes the fluff with a fork.
Make the dressing: Add the peanut butter, tamari, maple syrup, rice vinegar, toasted sesame oil, ginger, lime juice, and miso (if using) to a medium bowl. Whisk until smooth.
For serving: Toss the quinoa, cabbage, carrots, and onion with the dressing. Top with the tempeh, cilantro, and peanuts.
Keeps about 5 days in the fridge.
Notes
If you'd like an extra flavor boost, try our Asian Inspired Marinade on the tempeh.
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