Tempeh Salad

Made from fermented soybeans, tempeh is a traditional Indonesian food that serves as a complete protein, containing all nine essential amino acids. But its presence in my kitchen is mostly because of tempeh's versatility and adaptability to all kinds of flavors and ingredients. A quick bake or fry adds further to the delightful texture of this wholesome food. Because of this versatility, it's commonly found in most grocers these days.

Precisely because of its firm texture, tempeh goes well in a number of salads. This unique salad addition to my rotating menu of favorites is well worth the try and it is easy to prepare too. You'll be pleasantly surprised at how well this contrasting combination of flavors comes together. An appealing crunch in this salad comes from fresh tart apples, crispy celery, and green onions. Tossed with fresh cilantro and dressed with creamy seasoned mayonnaise dressing, this satisfying salad is enjoyable in any season.

Note: This recipe calls for the addition of berbere, a hot and peppery Ethiopian blend consisting of an array of herbs and spices, most commonly chilies, fenugreek, holy basil, paprika, coriander, cardamom, allspice, cumin, peppercorns, cloves, cinnamon, and ajwain seeds. Though I highly recommend using berbere for this salad if you're inclined to make it yourself or can find it in an African grocer, if you don't have it hand then possible substitutions include curry powder, paprika, or ground cayenne pepper (though make sure you reduce the amount to less than 1 teaspoon if going with this option).

Tempeh Salad

Recipe by Lisa Turner
Published on August 15, 2024

Refreshing and easy to make salad with pieces of fried tempeh and fresh pieces of crunchy apples and celery tossed in a creamy seasoned mayonnaise dressing

Preparation: 15 minutes
Cooking time: 10 minutes

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Salad:

2 teaspoons sesame oil
8 oz (225 g) tempeh, cut into 2-inch strips
2 small tart apples (such as Granny Smith), cored and diced
2 stalks celery, diced
3 green onions, trimmed and chopped
3/4 cup fresh cilantro, trimmed and chopped

Salad:

1/4 cup vegan mayonnaise
2 1/2 teaspoons berbere powder
2 1/2 teaspoons rice vinegar
1/2 teaspoon coconut or brown sugar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon sea salt
fresh ground black pepper to taste

Instructions:

Heat the oil in a large non-stick frying pan over medium heat. When hot, add the tempeh strips and fry, turning frequently, until browned—about 10 minutes. Remove from the heat and let cool. Cut into cubes and add to a medium bowl, along with the apples, celery, green onions, and cilantro. Toss well to combine.
In a small bowl, whisk together the dressing ingredients. Pour the dressing into the salad and toss well to combine. Serve right away, or cover and chill until ready to serve.

Makes 4 to 6 servings