Tempeh Chopped Salad

My Signature Tempeh Chopped Salad combines small diced fresh veggies, protein-rich tempeh, and creamy avocado, all drizzled with a savory fish sauce dressing that adds umami depth. Packed with healthy fats, antioxidants, and bold flavors, it’s a wholesome, satisfying dish that’s both nourishing and full of flavor.

Tempeh Chopped Salad

Ingredients for Salad:

• 1 cucumber, diced

• 1 medium tomato, diced

• 1 bell pepper (any color), diced

• 1 small red onion, finely diced

• 1 small avocado, diced

• Handful of baby spinach

• Handful of baby kale

• Handful of baby arugula

For the Tempeh:

• 1 block tempeh (about 8 oz), cut into small cubes

• 1-2 tbsp maple syrup

• 1-2 tbsp avocado oil (for cooking)

• 1-2 tbsp coconut aminos or tamari/soy sauce (for flavor)

• 1 tsp black and white sesame seeds

For the Dressing:

• 2 tbsp extra virgin olive oil

• 1 tbsp avocado oil

• 3 tbsp lime juice (freshly squeezed)

• 1 tsp lime zest

• 1 tbsp honey (or maple syrup for vegan option)

• 1 tsp fish sauce

• Pinch of cayenne

• Salt and pepper, to taste

  
  

Instructions:

1. Prepare the Tempeh:

   • Cut the tempeh into small, bite-sized cubes.

   • In a skillet, heat 1-2 tbsp of avocado oil over medium heat. Add the tempeh cubes and cook until golden and crispy, about 5-7 minutes.

   • Drizzle the maple syrup and coconut aminos (or tamari/soy sauce) over the tempeh and cook for another 2 minutes, allowing the tempeh to absorb the flavors. Remove from heat and set aside.

2. Dice the Veggies:

   • Dice your cucumber, tomato, bell pepper, onion, and avocado into small pieces.

   • In a large bowl, combine the diced cucumber, tomato, bell pepper, onion, avocado, and the baby spinach, kale, and arugula. Toss everything gently.

3. Make the Dressing:

   • In a small bowl, whisk together the olive oil, avocado oil, lime juice, lime zest, honey, salt, pepper, and cayenne until well combined.

4. Assemble the Salad:

   • Add the cooked tempeh to the bowl with the veggies.

   • Pour the dressing over the salad and toss everything gently to coat. Adjust salt and pepper to taste.

5. Serve:

   • Garnish with extra lime zest or fresh herbs, if desired.

   • Serve immediately or refrigerate for later!

   
   
   
   

Benefits:

Salad Ingredients:

• Cucumber: High in water content, hydrating and low-calorie. Packed with antioxidants like beta-carotene, it supports skin health and helps flush toxins.

• Tomato: Rich in lycopene, a powerful antioxidant that supports heart health and may help reduce the risk of certain cancers. Also provides vitamin C and potassium.

• Bell Pepper: Loaded with vitamin C and A, bell peppers help boost the immune system, improve skin health, and fight inflammation.

• Red Onion: Contains quercetin, a potent antioxidant that helps reduce inflammation and may support heart health. Also good for improving blood sugar control.

• Avocado: A source of heart-healthy monounsaturated fats, fiber, and potassium, avocados support brain health, aid digestion, and help regulate blood sugar levels.

• Baby Spinach: Rich in vitamins A, C, K, and folate, spinach supports immunity, bone health, and helps reduce inflammation due to its high antioxidant content.

• Baby Kale: Packed with vitamins A, C, K, and calcium, kale is a superfood that promotes detoxification, supports bone health, and has anti-inflammatory properties.

• Baby Arugula: High in vitamin K and antioxidants, arugula supports bone health, reduces inflammation, and provides a good source of nitrates for better cardiovascular health.

Tempeh:

• Tempeh: A fermented soy product, rich in protein, fiber, and probiotics, tempeh supports gut health, improves digestion, and provides a sustainable plant-based protein source. It also helps stabilize blood sugar and supports muscle growth.