Creamy Tempeh Salad

Creamy Tempeh Salad

Creating a meal that includes ingredients sourced out of my garden is very satisfying for me. Being involved in the process of growing food, from start to finish, makes me fully appreciate what it takes to produce that food, and I feel a sense of gratitude towards it when I go in with my scissors to harvest. Being able to eat food that hasn’t been sprayed with any chemicals while knowing that that it was given great care and attention is what keeps me looking forward to spring and summer each year.

This year, one of our bumper crops is lettuce. It didn’t start out that way though. Shortly after seeding the lettuce, we realized that out of all the lettuce seeds that we’d planted, only one germinated. I was a little surprised by that as everything else that we planted came up without issue, so I decided to try seeding the lettuce again. To guarantee that we’d get at least some lettuce this year, I threw A LOT of seeds into the ground. The result - so much lettuce that we are struggling to eat it all. Daily salads are in order.

This creamy tempeh salad emerged as a new favourite. We like to make a full meal out of this salad as it’s pretty filling, and honestly, when I served it as a side before we would tend to overeat it. It’s just that good. This salad is creamy, smoky, crunchy, and a bit sweet, thanks to cherry tomatoes that are also beginning to ripen in our yard. I used store bought smoked tempeh in this recipe, but I also had success with other types. The best yet was a non-flavoured tempeh which I marinated in vegan barbecue sauce, crumbled, and baked it in the oven for about 20-25 minutes. So, depending on how much time you have on your hands, and how organized you are, you can use your favourite store bought tempeh for the quickest meal prep, or play with different marinades to create your own flavoured tempeh to add. Whatever option you choose, you won’t be disappointed by this salad.

 

Creamy Tempeh Salad

Creamy Tempeh Salad

Yield

Makes 2 full meal servings, 4 side servings

Prep time

Active time:

Total time:

How it's made

½ tbsp olive oil

 

Heat oil in a pan over medium heat.

 

1 package of smoked tempeh, cut into bite-sized pieces

 

Place tempeh into the pan and cook, stirring occasionally, until it’s slightly brown.

 

4 cups salad greens

 

Place in a large salad bowl.

 

3 green onions, diced

 

Place on top of the salad greens

1½ cups cherry tomatoes, halved

 

Dressing

1 cup raw cashews, soaked overnight, or in boiling water for 1 hour

 

Place in a blender and blend until smooth (about 1 minute).

½ cup water

2 tbsp nutritional yeast

1 tbsp lemon juice

2 tsp apple cider vinegar

1 large garlic clove (or 2 small)

½ tsp salt

 

Pour 4 tbsp of the dressing over the salad. Mix well.

 

1 tbsp hemp hearts

 

Sprinkle over the salad and mix.

 

Divide the salad among the serving plates and top each plate with half of the fried tempeh. Enjoy!

Helpful tips

This salad should be eaten right away as it gets soggy when left sitting with the dressing mixed in for too long. If you wish to prep this ahead of eating it; you can blend the dressing, mix the salad greens, onions, and tomatoes, and leave it all separated in the fridge until 30 minutes before serving. At that time, fry the tempeh and mix the cooked tempeh with the rest of the salad.

This salad can also be served as a side to dishes like Spicy Seitan Sausages, Burger Cups or Black Bean Quinoa Burgers.