Tempeh Salad Recipe
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Feasting at Home · by Sylvia Fountaine| Feasting at Home★ 5.0

Tempeh Salad Recipe

NUTRITION · PER SERVING40M COOK
CAL 29%·PRO 64%
CARBS 25G18% OF CAL
15G FIBER5G OTHER6G TOTAL SUGAR
FAT 60G95% OF CAL
9G SAT51G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty blackened tempeh salad with kale, avocado, radishes, and pickled onions, dressed in a creamy vegan Cajun ranch. Substantial enough to be a complete meal.

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Nutrition & ingredients

Ingredients

serves 2
  • ⅓-½ cup vegan ranch dressing (or sub your favorite store-bought ranch)
  • ½ -1 teaspoon cajun spice blend (or sub ¼ teaspoon paprika, and 1/4 teaspoon cayenne)
  • 8-10 ounce block of tempeh, organic if possible.
  • 1 tablespoon soy sauce or GF liquid aminos
  • ½ teaspoon smoked paprika (optional)
  • ½ teaspoon salt
  • 2-3 tablespoons Cajun Seasoning Spice
  • 2 tablespoons olive oil
  • 4-6 leaves of lacinato kale, tough stems removed ( or use 3 cups pre-shredded kale )
  • 1 teaspoon oil
  • pinch salt,
  • lemon zest from ½ a lemon
  • 4 radishes, sliced (or sub cucumber slices… or ribbons are nice)
  • 1 scallion, sliced
  • 1 avocado, sliced
  • ¼ cup pickled onions (optional)
  • cilantro leaves (optional)
  • Optional additions: sunflower sprouts or microgreens, large whole wheat tortillas
PREP
20M
SODIUM
2338MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.