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Tempeh Salad

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Submitted by DHB

YIELD

4 servings

PREP

20 min

COOK

15 min

READY

1 hrs

Ingredients

Tempeh salad
1 15
TABLESPOON ML OLIVE OIL
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
1 15
TABLESPOON ML APPLE CIDER VINEGAR
2 2
EACH EACH GARLIC CLOVES
chopped
1 1
BLOCK BLOCK TEMPEH
cubed *
1 237
CUP ML PASTA *
¼ 59
CUP ML RED ONION
¼ 59
CUP ML CELERY
sliced
½ 118
CUP ML SWEET RED BELL PEPPERS
sliced
½ 118
CUP ML GREEN BELL PEPPERS
diced
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
Dressing
2 3E+1
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML APPLE CIDER VINEGAR
0.6
TEASPOON ML OREGANO
1 1
EACH EACH GARLIC CLOVES
crushed
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 249 52% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 769mg 32%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 6%
Sugars g
Protein 24g
Vitamin A 10% Vitamin C 57%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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