If you’re a fan of the taste and texture of tempeh, but not such a fan of the price, you might want to investigate how to make it yourself. It’s a bit labor-intensive, but it’s worth it if you use tempeh frequently.
If you’re not a fan of tempeh, you can also make this exact same recipe using tofu instead. You can also skip straight to page 2 and just make tofu or tempeh chunks as a side dish. They can either be cooked in a non-stick pan or baked in the oven on a baking tray.
Tossed Tempeh Salad
10 cups mixed greens & lettuce (washed and drained)
2 carrots, grated
2 tomatoes, cubed (or use cherry tomatoes)
1 cucumber, peeled, sliced
1 sweet red pepper, sliced
1 celery stalk, sliced thinly
1/2 sweet onion, diced
2 cloves garlic, minced (optional)
1 1/2 cups button mushrooms
2 Tbsp. tamari
2 cups mixed cooked beans (garbanzo, kidney or your choice)
Tempeh Chunks (see below)
1/2 cup sunflower seeds
Golden Caesar dressing (see below)
1. In a salad bowl, break up lettuce and greens into bite-sized pieces. Gently toss with carrots, tomatoes, cucumber, pepper and celery. Set aside in a cool place.
2. Sauté onion and garlic in tamari with a little water. Add the mushrooms and cook until soft. Let cool.
3. Drain beans of any excess water and place in a bowl. Mix in mushroom sauté. Add the cooled tempeh chunks (next page) and stir.
4. In a non-stick pan, toast sunflower seeds until browned. Set aside.
5. Make dressing and toss over salad. Place dressed salad into individual bowls or plates. Top with tempeh mixture and toasted sunflower seeds.
yields 1 skillet
3 (8 oz.) cakes tempeh or tofu
4 Tbsp. tamari
4 Tbsp. nutritional yeast
3 Tbsp. oil or tahini
1/4 tsp. garlic powder
If using tofu, rinse, drain and cut into bite-sized cubes, then go to step 2.
1. Steam the tempeh, allow to cool then cut into bite-sized cubes.
2. Marinate tofu/tempeh in a mixture of the remaining ingredients. Stir periodically.
3. Oil a skillet and pan-fry the chunks. Add a little more tamari and oil (optional) while frying.
Golden Caesar Dressing
3 dates soaked in 1/2 cup water
1 Tbsp. mustard (stoneground)
2 Tbsp. cold-pressed olive oil
1/2 tsp. nutritional yeast
1/4 tsp. sea salt
2 tsp. fresh lemon juice
In a blender, blend all ingredients until smooth.