Baked Tempeh Salad

A colourful vegan tempeh salad with cucumber, edamame, turnip, and avocado in a zesty lemon-ginger dressing. Marinated and baked tempeh adds nutty flavour and crunch to this easy, protein-packed recipe.

Course Salad

Cuisine Asian

Diet Low Fat, Low Lactose, Vegan, Vegetarian

Dietary Egg Free, Nut Free, Plant-Based

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 250kcal

Author Amy Chung

Ingredients

Salad

100 g tempeh
¼ cup soy sauce
2 tbsp rice wine vinegar
1 tbsp brown sugar
¼ tsp chilli flakes
1 turnip medium
½ cup edamame hulled
1 English cucumber (continental)
1 avocado
30 g alfalfa sprouts
pepper to taste

Salad Dressing

2 tbsp marinade
1 tbsp olive oil
1 tsp ginger grated
1 tbsp rice wine vinegar
1 lemon zest
½ lemon juiced

Metric - US Customary

Instructions

Salad

Preheat the oven to 200°C or 400°F.
Slice tempeh about 1.5 cm to 2 cm thick.
Mix the soy sauce, rice wine vinegar, brown sugar and chilli flakes to make the marinade. In a small dish or bowl, marinate the sliced tempeh for at least 30 minutes.
Line a sheet pan with baking paper. Remove the tempeh from the marinade (don’t discard the marinade) and place on the sheet pan. Bake for 10 minutes on one side, turn and bake for a further 10 minutes.
Bring a small saucepan of water to the boil.
Peel the turnip, then using a mandoline, slice at 2 cm thickness. Boil for 3 minutes. Remove and place in cold water to stop the cooking process. Place on paper towels and pat dry.
Add the edamame to the same boiling water and cook for 2 minutes. Remove and place in cold water to stop the cooking process. Place on paper towels and pat dry.
Using a Y peeler, slice the cucumber lengthwise to create long ribbons. Stop at the core and turn the cucumber until you can’t peel anymore. Place the long strips of cucumber on paper towels and pat dry.
Cut the avocado in half. Discard pit and peel. Slice the avocado thinly to create 4 fans.

Salad Dressing

With a teaspoon, scrape the skin off the ginger and grate to yield 1 tsp.
With a micro plane or grater, grate the zest of a whole lemon. Then cut the lemon in half and extract the juice of ½ a lemon only.
wine vinegar, lemon zest and lemon juice.
Whisk until well combined.

Assembly

To start, drizzle ¾ of the dressing on the base of the platter.
Put ¾ of the alfalfa sprouts on the top end.
Fold half the turnip slices into quarters and lay on the plate using the alfalfa to support them.
Add the edamame on the other side of the platter.
Place the tempeh on the top at different angles.
Place the avocado fans on the platter of which you can tuck some under the tempeh.
Roll the cucumber and place around the platter.
Fold the rest of the turnip in quarters or like a flower and place them on the platter using the other ingredients to prop them up.
Drizzle the rest of the dressing and alfalfa sprouts on top.
Season with pepper only. Serve

Notes

To make this a gluten free version you can substitute soy sauce with tamari.
The tempeh is quite salty. You can either dial down the soy sauce or increase the brown sugar to even out the flavours.
You can substitute chilli flakes with any fresh chilli including jalapenos.
Alfalfa sprouts can be replaced with snow pea sprouts or micro herbs.
If you can only find edamame in its pod, about 185g will yield ½ cup of beans.
If you can’t find turnips, use rutabagas, celeriac or parsnips.

Nutrition