This Thai Tempeh Salad with Almond-Ginger Dressing is not only nutritious but also delicious and seriously satisfying. It’s packed with plant-based protein, colorful veggies, heart-healthy fats, and a creamy dressing that’s so good you’ll want to pour it over everything!
Ingredients for this Thai Tempeh Salad
- Greens of choice
- Grated tempeh with garlic, tamari, rice wine vinegar, maple syrup, chili paste, and sesame oil.
- Purple cabbage
- Edamame
- Red pepper
- Carrots
- Avocado
- Almond-ginger dressing: Almond butter, tamari, ginger, garlic, rice wine vinegar, maple syrup, lime juice, and water to thin.
Optional Toppings
- Lime Wedges
- Pickled Ginger
- Sesame Seeds
- Cilantro
- Peanuts
- Wonton strips
This salad is super easy to customize. The pickled ginger is my favorite part, but if you don’t like it – omit it! Or, if you don’t like red pepper, try adding green or yellow peppers. Instead of peanuts – maybe use for cashews. Want to add a little spice? Slice up a jalapeño or sprinkle on some crushed red pepper flakes. Don’t have almond butter? Just swap it for creamy peanut butter. Tailor to your taste buds and make it your own!
The Wonders of Tempeh
Before switching to a plant-based diet, I had never tried tempeh. Actually, I had never even heard of it! But, now that meat is out of the question, we turn to tempeh often as a protein source, as well as prebiotics, vitamins, minerals, and a long list of other health benefits. (Source)
Top 7 Tempeh Benefits
- Rich in Nutrients
- Supports Weight Management
- Promotes Heart Health
- Good Source of Antioxidants
- Improves Gut Health
- Could Help Fight Cancer Cells
- Strengthens Bones
Like tofu, tempeh easily takes on the flavor of whatever it’s marinated in or seasoned with. I usually boil the block of tempeh for 10 minutes before preparing to get rid of any potential bitterness. After that, you can sauté it, bake it, fry it, crumble it, or even grill it. Tempeh has become a staple protein source in our house. I hope you give it a shot. You might love it as much as we do!
More Salad Recipes:
Plant Power Salad with Maple-Miso Dressing
Loaded Caesar Salad with Chickpea Crunch
BBQ Southwest Powerhouse Salad
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this tempeh salad and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
Thai Tempeh Salad with Almond-Ginger Dressing
Ingredients
Salad
- Greens of Choice
- 1 Cup Purple Cabbage Shredded
- 2 teaspoon Olive Oil
- 2 Large Carrots Diced
- 1 Red Pepper Diced
- 1 Cup Shelled Edamame
- 1 Avocado Sliced
Tempeh
- 1 tablespoon Olive Oil
- 8 Ounces Tempeh
- 2 Garlic Cloves Minced
- 3 tablespoon Reduced-Sodium Tamari or Soy Sauce
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Maple Syrup
- 2 teaspoon Sambal Oelek Chili Paste
- 1 teaspoon Sesame Oil
Almond-Ginger Dressing
- ¼ Cup Almond Butter
- 2 tablespoon Reduced-Sodium Tamari or Soy Sauce
- 2 Tbsp Rice Wine Vinegar
- 1 tablespoon Maple Syrup
- 1 tablespoon Lime Juice
- 1 teaspoon Ginger Grated
- 1 Garlic Clove Minced
- 2-3 tablespoon Water
Instructions
- (Optional) Start by boiling the tempeh block in a small skillet for 10 minutes to remove any potential bitterness. Once cool enough to handle, grate or finely chop the tempeh.
- Heat 2 teaspoons of oil in a small skillet and add the diced carrots. Cook over medium heat until they start to get tender, about 4 minutes. Add the red pepper and continue to cook for another 2 minutes. Add the edamame and cook for 1 more minute. Remove from heat and transfer to a bowl.
- Heat 1 tablespoon of oil in skillet over medium-high heat. Once hot, add the ground tempeh and garlic. Sauté for about 5 minutes, or until the tempeh starts to brown. Add the tamari, rice wine vinegar, syrup, sesame oil, chili paste, and lime juice. Stir to combine and cook for anohter 5 minutes.
- Add all of the dressing ingredients to a small blender and blend until creamy. If not using a blender, just whisk to combine
- Build the salad by starting with a bed of greens. Top with tempeh, carrot/red pepper/edamame mix, avocado, and purple cabbage. Optional toppings include pickled ginger (my favorite), wonton strips, cilantro, crushed peanuts, and sesame seeds. Serve with a side of dressing!
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