Tempeh rainbow salad
Serves: 2 (generously)
Prep time: 30Total time: 
Recipe photograph by Ant Duncan
Tempeh rainbow salad
This vibrant salad is topped with fried tempeh, a Japanese plant-based protein made from soybeans. The dressing is also Asian-inspired, with flavours such as ginger, miso and sesame oil
Serves: 2 (generously)
Prep time: 30Total time: 
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Nutritional information (per serving)
Calories
360Kcal
Fat
19gr
Saturates
2gr
Carbs
17gr
Sugars
10gr
Fibre
12gr
Protein
24gr
Salt
0.6gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 1smallcarrot,roughlychopped
- ½smallshallot,roughlychopped
- 2cmrootginger,roughlychopped
- ½tbspmaplesyrup
- ½tbspmisopaste(weusedYutaka)
- 1tbspricevinegar
- 1tspsesameoil
- 1½tbspgroundnutorsunfloweroil,plus1tsp
- ¼redcabbage,toughcorecutaway
- ¼cucumber
- ½x200gpackspecialityradishes
- 1largehandfulshreddedkale,washed
- ½x60gpackwildrocket
- 200gtempeh,cutinto2cmpieces
Step by step
- To make the dressing, put the carrot, shallot, ginger, maple syrup, miso paste, rice vinegar, sesame oil and 1½ tablespoons of the groundnut oil into a small blender with 2 tablespoons of water. Blitz until pourable and as smooth as possible. Season to taste.
- Finely shred the red cabbage. Halve, deseed and slice the cucumber. Trim the radishes then cut some into quarters and finely slice the rest. Combine all the chopped vegetables with the kale and rocket.
- Heat the remaining teaspoon of oil in a large frying pan and cook the tempeh for 5-6 minutes, tossing occasionally, until crisp.
- Top the salad with the tempeh and spoon over the dressing to serve.
