Tempeh and Shredded Vegetable Salad Recipe - Vegetarian Times

Tempeh and Shredded Vegetable Salad


Tempeh has an almost meaty texture and a strong flavor. The fried tempeh can be made ahead. It will keep up to three days in the refrigerator.Meal Plan: POP SOME FROZEN HORS D’OEUVRE–SIZE SPRING ROLLS IN THE OVEN TO SERVE ON THE SIDE.

  • 4Servings


  • 1/4 cup soy sauce
  • 2 cloves garlic, minced
  • 2 slices fresh ginger
  • 1/2 lb. tempeh, cut into 1-inch squares
  • 1 Tbs. vegetable oil
  • 1 medium carrot, grated
  • 1 medium cucumber, cut into thin strips
  • 1 medium red bell pepper, cut into thin strips
  • 1 romaine lettuce heart, cut into thin strips (about 4 cups)
  • 1/3 cup chopped cilantro
  • 1 Tbs. sesame seeds


  • 1/4 cup plain nonfat yogurt
  • 2 Tbs. rice wine vinegar
  • 2 Tbs. dark sesame oil
  • 1 Tbs. fresh lime juice
  • 1 Tbs. soy sauce
  • 1/2 tsp. sugar
  • 1/2 tsp. chile paste
  • 1 small clove garlic, minced


In small skillet, combine soy sauce, 1⁄4 cup water, garlic and ginger. Add tempeh to skillet in single layer. Bring liquid to a boil, reduce heat, cover and simmer until liquid is absorbed, about 8 minutes. Transfer tempeh to plate; rinse and dry pan.

In same skillet, heat vegetable oil over medium-high heat. Add tempeh back to pan and cook until browned, about 2 minutes per side. Remove pan from heat.

In large bowl, combine, carrot, cucumber, bell pepper, lettuce, cilantro and sesame seeds. Slice tempeh into 1⁄4-inch-thick squares, then add to salad. Toss to mix.

Make dressing: In small bowl, combine all ingredients. Pour dressing over salad and toss to coat. Serve right away.

    Adapted from The Best Vegetarian Recipes, by Martha Rose Shulman (William Morrow, 2001).

Nutrition Information

  • Calories: 268
  • Carbohydrate Content: 21 g
  • Fat Content: 16 g
  • Fiber Content: 2 g
  • Protein Content: 14 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 1131 mg