Tempeh & Bulgur Salad
Submitted by glo2228
Protein-packed tempeh and nutty bulgur wheat tossed with crisp vegetables, fresh herbs, and a honey-dill dressing. A hearty vegetarian salad that’s satisfying enough for a main course lunch.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
3 hrsThis substantial salad sautés cubed tempeh with bulgur until golden, then chills the mixture with crunchy carrots, celery, and tomatoes in a tangy lemon-honey dressing.
Dill and oregano bring herbal brightness while the bulgur soaks up the vinaigrette beautifully during its 2-hour chill time.
Serve it cold as a make-ahead lunch or light dinner that holds up well in the fridge for days.
Chef Tips
- Rinse bulgur only if your package recommends it; most modern bulgur is pre-washed
- The tempeh gets a better texture when sautéed until slightly browned at the edges
- Let the salad chill for at least 2 hours so the bulgur absorbs the dressing and flavors meld
- This keeps well for 3-4 days refrigerated, making it perfect for meal prep
Ingredients
Directions
Heat 1 tablespoon oil in a large skillet and sauté tempeh, onion, bulgur and mushrooms for 3 to 4 minutes.
Add water and soy sauce. Bring to a boil, cover, reduce heat and simmer 15 minutes.
Let cool to room temperature. Combine with remaining ingredients and mix well.
Chill for at least 2 hours before serving.
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