Warm tempeh salad with mustard vinaigrette
A savory warm salad, perfect for the chilly autumn months! Feel free to use your favorite protein instead of the tempeh
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 2 1x
Ingredients
Scale
- 1 block of tempeh, cut into strips
- 1 red bell pepper, julienned
- 2 small zucchini, julienned
- 1 bunch of swiss or rainbow chard (or 2 cups of spinach), ribs removed and leaves pulled into bite-sized pieces
- Olive oil (or butter), salt, pepper and smoked paprika
- Olive oil, salt, pepper and smoked paprika
For the vinaigrette
- 1/2 cup apple cider vinegar
- 1/2 cup canola oil
- 1 tablespoon honey
- 2 cloves minced garlic
- 1 tablespoon Dijon
- Splash of hot sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- 1. In a large skillet set to medium heat, add some olive oil or butter and the tempeh. Sprinkle the tempeh slices with salt, pepper and smoked paprika. Cook until browned, at least 3 minutes each side.
- 2. While the tempeh is cooking, prepare your vinaigrette by whisking all ingredients in a small bowl.
- 3. After the tempeh is browned, push it aside and add a little more oil and the remaining veggies. Cook until the greens have wilted.
- 4. While the veggies are sautéing -remember the keep them slightly crisp and not mushy- use your wooden spoon or spatula to break the tempeh into smaller pieces.
- 5. Drizzle the vinaigrette on top -I use about 1/2 the mixture and save the rest for salads- and lightly toss.
- 6. Quickly transfer to plates and enjoy!
Nutrition
- Serving Size: 2