Are you looking for a simple, healthy, & delicious way to eat tempeh? This Tempeh Salad Bowl has become my favourite vegan tempeh recipe. It is perfect for lunch, or even just as a side salad to any meal. Packed full of flavour and protein, it is truly satisfying and can certainly be eaten alone as a filling and nutritious meal.
It Wouldn't Be A Vegan Tempeh Recipe Without...The Tempeh!
The star of this salad bowl is obviously the tempeh! Traditionally tempeh is fried in a pan with oil. I like to cook without oil for most of my recipes to reduce my fat and calorie intake. Therefore, I marinate the tempeh in soy sauce, cumin, & chilli powder, and then bake it at 180 degrees for 10 minutes.
Do yourself a favour and buy a marinade bag. Simply slice up your tempeh, add soy sauce & spices to the bag, shake, and then turn on its side for 10 minutes. Whilst your tempeh is marinating, go ahead and start to prepare the salad ingredients.
Quinoa. The Perfect Addition To This Vegan Tempeh Recipe
Quinoa is a crucial ingredient, with the additional carbs providing you the energy you need to last through the day. I prefer to use quinoa because it is light, fluffy, and little bit crunchy / nutty.
You can substitute the quinoa for any grain really! Try brown rice, buckwheat, or whatever grain you feel like.
Tempeh Salad Ingredients & Substitutes
The combination of the following salad ingredients are just right:
- Carrot. Make sure to slice / chop finely. I like to to pulse the carrots in the food processor so they are extra fine. You can also try grating the carrot, which will provide similar results to the food processor
- Cucumber. Cucumber adds crunch and freshness! If you don't have cucumber you can substitute for iceberg lettuce
- Green Capsicum. Similar to the cucumber, the green capsicum adds crunchiness & freshness to the salad. If you don't have green capsicum you can also substitute for iceberg lettuce.
- Fresh Parsley. The fresh parsley leaves add flavour to the dish. Don't skip this ingredient! Make sure to completely remove the stem.
- Spring Onion. The spring onion is an essential flavour addition. If you don't have spring onion you can substitute for red onion instead
- Tahini & Lemon: Rich in antioxidants, and highly nutritious, tahini is an awesome vegan spread to add to salads like a salad dressing. Drizzle with some lemon juice and you are all set! If your tahini is not runny, try mixing the tahini with some lemon juice before drizzling over the salad
Vegan Tempeh & Vegan Meal Prep
As you may or may not know, a lot (if not all), of my salad recipes I make for my weekday lunches to take to work. I usually make 3-4 at a time. Some for myself and some for Matt. This recipe specifies enough ingredients to make 4 salads. If one of the salads is for Matt, I will add additional quinoa & some tortillas to increase the calories.
Calories & Macros
The calories and macros for this recipe per person are as follows:
- Calories: 475
- Carbs: 47g
- Protein: 29g
- Fat: 22g
Looking to increase the calories?
If you need more than 475 calories, then add another ½ cup of cooked quinoa, and additional tempeh if want more protein too!
Check out this video of me preparing this salad for the week
In this video you can see that I have substituted green capsicum for some iceberg lettuce instead.
Interest in more vegan salad ideas? Why not try some more of my favourite vegan salads here:
Vegan Tempeh Recipe. Tempeh Salad Bowl
- 2 cups of cooked quinoa refer to blog for substitutes
- 1 spring onion finely chopped
- 1 bunch of fresh parsley leaves (about 1 cup) finely chopped
- 2 cucumbers finely chopped
- 2 carrots grated
- 1-2 small green capsicums finely chopped
- 1 lemon, juiced
- 4 tablespoon of runny tahini
- 400 grams fresh tempeh
- ⅔ cup soy sauce
- 2 tablespoon cumin
- 2 teaspoon chilli powder
- Rinse ⅔ of a cup of uncooked quinoa and add to the rice cooker with just under 1 cup of water. Press on. Start to prepare the salad ingredients
- Pre-heat oven to 180 degrees
- Slice tempeh into cubed sized pieces. Add tempeh, soy sauce, cumin, & chilli powder to a marinade bag. Shake, and leave on its side to marinate for at least 10 minutes
- Remove tempeh from the marinade bag and line a baking tray with baking paper. Evenly spread the tempeh on the tray and bake for 10 minutes
- Remove from the oven and let the tempeh cool slightly prior to adding to the salad
- Add all salad ingredients to the bowl with the cooked quinoa, marinated tempeh, tahini, & lemon juice. Mix the salad until the tahini and lemon juice is evenly distributed throughout.