What makes the tempeh in this salad so flavorful?

The tempeh cubes are marinated for 15-20 minutes in a zesty blend of tahini, tamari, grated ginger, and fresh lemon juice before being lightly fried.

Can I prepare the sweet potato fries ahead of time?

Yes, you can roast the sweet potato fries until golden brown and cooked through, then store them and reheat gently before assembling the salad.

How should I cook the tempeh for the best texture?

After marinating, lightly fry the tempeh cubes in a little coconut oil on each side for approximately 2 minutes until they are cooked through and golden brown.

What's the best way to get crispy red onion for the salad?

After cooking the tempeh, add a little more coconut oil to the frying pan and cook the finely diced red onion until it's nice and crispy before removing.

How should I store leftover Marinated Tempeh Salad?

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2-3 days to maintain freshness, especially the spinach and crispy elements.

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Marinated Tempeh Salad
[Vegan]

TF By: Taryn Fitz-Gerald

Author Bio

Refined sugar-free desserts and creative, flavorful whole foods plant-based dinners. Taryn is a health and wellness... Read More

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A vibrant Marinated Tempeh Salad with golden pan-fried tempeh, roasted sweet potato fries, fresh spinach, red capsicum, and crispy red onion.

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Tempeh

Marinated Tempeh Salad [Vegan]

Dairy Free

If you haven't tried marinating your tempeh, now is the time to start! Tempeh plays center stage in this delicious salad with sweet potatoes and crispy greens. It's bursting with flavor and boasts an array of textures that is sure to make you want more.

Ingredients You Need for Marinated Tempeh Salad [Vegan]

1 block of tempeh, cubed and marinated for 20-30 minutes
1-2 large orange sweet potato, cut into fries and roasted
1/2 red onion, finely sliced
1/2 red capsicum, sliced
Baby spinach
Coconut oil, for frying
A dash of paprika
A dash of salt and pepper

For the Marinade:

3 tablespoons tahini
1 tablespoon tamari
1 teaspoon grated ginger
Juice from 1/2 a lemon

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How to Prepare Marinated Tempeh Salad [Vegan]

Preheat oven to 356°F.
Clean and prep your sweet potato fries, then pop them on a lined baking tray with a little coconut oil, paprika, salt, and pepper. Roast until golden brown and cooked through.
Make your marinade sauce by adding all marinade ingredients into a small bowl and mixing well.
Dice your tempeh block into cubes and place into a shallow tray and coat evenly with the marinade. Set aside for 15-20mins.
Finely chop your red onion and bell pepper. Wash and rinse the baby spinach.
In a frying pan, add a little coconut oil and when the tempeh is ready, lightly fry on each side until cooked through and golden brown, approximately 2 minutes.
Once all is cooked, set aside, add a little more coconut oil and cook up the diced red onion. Once nice and crispy, remove and can plate up once your fries are done.
Lay out the baby spinach on a plate, adding the sweet potato fries, tempeh cubes, red pepper, and finally, the crispy red onion.
Salt and pepper if you so wish, and enjoy!