Tempeh Salad
Submitted by DHB
Crispy marinated tempeh tossed with al dente pasta, bell peppers, celery, and red onion in a tangy oregano-garlic vinaigrette. A colorful, protein-rich vegan pasta salad that works as a main or a hearty side.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
1 hrsPasta salad just got a serious protein upgrade.
Cubed tempeh marinates in tamari, apple cider vinegar, and garlic, then gets pan-fried in olive oil until the edges are golden and crispy.
Toss those crunchy, savory bites with al dente pasta, crunchy bell peppers, celery, red onion, and fresh parsley, then dress the whole thing in a garlicky oregano vinaigrette.
Every forkful has something going on: chewy pasta, crispy tempeh, crunchy vegetables, and a bright, tangy dressing that pulls it all together.
Chef Tips
- Marinate the tempeh for at least a full hour. That soak time is what builds the deep, savory crust when it hits the pan.
- Cook the pasta just until al dente since it softens slightly more once it sits in the dressing.
- Chill the dressing separately and toss everything together right before serving to keep the vegetables crisp and the tempeh from getting soggy.
- This is a great make-ahead option for potlucks. Keep the components separate and assemble on-site for the best texture.
Ingredients
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.
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