Tempeh Salad
Yield
4 servingsPrep
20 minCook
15 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tempeh salad | |||
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | block |
tempeh
cubed |
* |
| 1 | cup |
pasta
|
*
|
| ¼ | cup |
red onion
|
|
| ¼ | cup |
celery
sliced |
|
| ½ | cup |
sweet red bell peppers
sliced |
|
| ½ | cup |
green bell peppers
diced |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| Dressing | |||
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
| ⅛ | teaspoon |
oregano
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tempeh salad | |||
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
apple cider vinegar
|
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | block |
tempeh
cubed |
* |
| 237 | ml |
pasta
|
*
|
| 59 | ml |
red onion
|
|
| 59 | ml |
celery
sliced |
|
| 118 | ml |
sweet red bell peppers
sliced |
|
| 118 | ml |
green bell peppers
diced |
|
| 15 | ml |
parsley leaves
chopped |
|
| Dressing | |||
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
apple cider vinegar
|
|
| 0.6 | ml |
oregano
|
|
| 1 | each |
garlic cloves
crushed |
|
| 15 | ml |
soy sauce, tamari
|
|
Directions
Mix together the first four ingredients.
Add tempeh and marinate for at least for 1 hour.
Heat olive oil and half the tamari in skillet.
Add tempeh and fry until crispy and brown on the outside.
Cook pasta until al dente.
Toss with remaining ingredients and temeph and set aside.
Whisk together ingredients and chill.
Add to the tempeh and vegetable mix.
Toss and serve.
