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Tempeh Salad with veggies, avocado, pickled ginger, and creamy dressing

Thai Tempeh Salad with Almond-Ginger Dressing

Allison Mulcahy
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!
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Prep Time 20 minutes
Cook Time 20 minutes
Course Salad
Cuisine Plant-Based, Vegan
Servings 4 Salads
Calories 474 kcal

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!

Nutrition

Calories: 474kcalCarbohydrates: 35gProtein: 21gFat: 31gSaturated Fat: 4gTrans Fat: 1gSodium: 709mgPotassium: 1061mgFiber: 10gSugar: 12gVitamin A: 6356IUVitamin C: 62mgCalcium: 190mgIron: 4mg
Tried this recipe?Tag me @mnveghead