Peanut Tempeh Salad
Servings: 2 servings
Ingredients
- 200 gram tempeh, diced
- 1 cup celery, chopped
- 1 cup cucumber, diced
- 3 Tbsp green onion, chopped
- 1 clove fresh garlic, minced
- 1 Tbsp peanut butter, or tahini for nut-free
- 1 Tbsp brown rice vinegar, or apple cider vinegar
- 1 Tbsp tamari, or soy sauce
- 1 tsp toasted sesame oil
- pinch red pepper flakes, or sriracha, to taste
Instructions
- For tempeh that is not pre-cooked, put your diced tempeh in the oven or toasted oven at 300-350F for 15 minutes or so, until lightly browned.
- Prepare the sauce by whisking the nut butter with vinegar, tamari, and sesame oil until smooth and creamy. Add the garlic and red pepper, if using. Adjust tamari and chili to your taste, add a bit of water if you want a thinner consistency, and let the sauce sit to combine while you prepare the vegetables.
- Cut the vegetables and tempeh to approximately the same size, and toss together in a bowl. Pour the sauce over them, and toss to coat.
- Serve over greens, garnished with fresh cilantro or chopped peanuts or sesame seeds.
Nutrition
Calories: 318kcal | Carbohydrates: 19g | Protein: 23g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 600mg | Potassium: 686mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 11.6mg | Calcium: 150mg | Iron: 4mg
