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



For the vinaigrette


  1. 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. 2. While the tempeh is cooking, prepare your vinaigrette by whisking all ingredients in a small bowl.
  3. 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. 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. 5. Drizzle the vinaigrette on top -I use about 1/2 the mixture and save the rest for salads- and lightly toss.
  6. 6. Quickly transfer to plates and enjoy!


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