Greener BeeGreen LivingWarm Tempeh Salad with Herbed Tahini Dressing

This quick and easy Warm Tempeh Salad is a perfect light meal on a chilly evening.

I love a warm salad, y’all. There are lots of ways to create one, but my favorite is dishing up big bowls of cold, crisp lettuce with a warm protein and a few cooked veggies, then topping the whole thing with cool, creamy dressing. This Warm Tempeh Salad fits the bill perfectly. It’s hearty, healthy and easy to make.

In this recipe, you steam your tempeh, then saute it up with leeks and garlic. Spoon the warm tempeh-leek mixture over fresh Romaine lettuce and crunchy shredded carrots, then top it all off with super flavorful Herbed Tahini Dressing.

The recipe below makes enough dressing for the three bowls of Warm Tempeh Salad. It’s a super delicious and versatile dressing, and you might like having some extra on hand. You can double, triple or even quadruple the dressing recipe to ensure leftovers for future salad adventures.

This quick and easy Warm Tempeh Salad is a perfect light meal on a chilly evening.

Preparing Your Tempeh

The recipe below has you simmer your tempeh in water before sauteing, and I encourage you to not skip this step. Simmering gives the tempeh a better texture, and it gets rid of that aftertaste that some people find off-putting about this fermented soy food.

If you are not generally a tempeh fan, simmering can be a game-changer.

This quick and easy Warm Tempeh Salad is a perfect light meal on a chilly evening.




Becky Striepe


Yields 3 servings

This quick and easy Warm Tempeh Salad is a perfect light meal on a chilly evening.

10 minPrep Time

21 minCook Time

31 minTotal Time

Save Recipe

Ingredients

  • 1/4 cup of water
  • 1/4 cup tahini
  • 2 tablespoons soy sauce
  • 1 teaspoon dried herbes de Provence or Italian seasoning
  • 1-2 teaspoons sriracha sauce
  • 2 tablespoons apple cider vinegar
  • 1 block organic tempeh, cut into 1/2″ cubes
  • 1 tablespoon olive oil
  • 1 leek, white part only, washed well and sliced into 1/8″ rounds
  • 2 cloves garlic, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups Romaine lettuce, chopped
  • 1 1/2 cups shredded carrots
  • 1 Haas avocado, sliced

Instructions

  1. Puree the dressing ingredients until smooth. Add more water by the tablespoon, if needed, for a smooth mix.
  2. Place the cubed tempeh into a small saucepan with enough water to cover by about 1″. Bring to a boil, then reduce the heat and simmer, covered, for 10 minutes. Keep an eye on the pan, and add water, if needed, so the tempeh is always submerged.
  3. Drain the tempeh.
  4. Heat the oil in a frying pan on medium-high heat. Add the leek, garlic, tempeh, salt, and pepper. Cook, stirring frequently, for 11-14 minutes, until the tempeh is browned on all sides.
  5. Divide the lettuce and carrots between three serving bowls. Top each bowl with 1/3 of the Tempeh and Leek mixture, then drizzle dressing onto each bowl. Serve immediately.

Notes

You’ll probably end up with some leftover dressing, unless you really like a lot of dressing on your salads. You can store the leftovers in an airtight container in your refrigerator for up to 5 days.

https://www.care2.com/greenliving/warm-tempeh-salad.html

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