Green Salad With Grilled Tempeh Recipe

Name: Green Salad With Grilled Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces organic tempeh, cut crosswise into 1/4-inch slices; 1 teaspoon butter, melted; 1/4 teaspoon salt; 2 1/2 tblsps low-sodium soy sauce; 1 1/2 tblespoons maple syrup,; 4 cups trimmed arugula; 4 cups baby spinach; 1/2 thinly sliced yellow bell pepper; 2 thinly sliced green onions; 2 tblsps apple cider vinegar; 1 teaspoon olive oil; Dash ground red pepper; 1 garlic, chopped

Servings: persons

8 ounces organic tempeh, cut crosswise into 1/4-inch slices
1 teaspoon butter, melted
1/4 teaspoon salt
2 1/2 tblsps low-sodium soy sauce
1 1/2 tblespoons maple syrup,
4 cups trimmed arugula
4 cups baby spinach
1/2 thinly sliced yellow bell pepper
2 thinly sliced green onions
2 tblsps apple cider vinegar
1 teaspoon olive oil
Dash ground red pepper
1 garlic, chopped

1
Lightly brush both sides of tempeh slices with butter; sprinkle with salt. Heat a grill pan over medium-high heat. Add tempeh slices in a single layer; cook 1 minute on each side or until tempeh begins to brown and grill marks appear. Remove from heat. Combine 1 tablespoon soy sauce and 1 tablespoon maple syrup; brush over both sides of tempeh while still warm. Let tempeh cool completely; cut slices into bite-sized pieces.
2
Combine arugula, spinach, bell pepper, and onions in a large bowl. Combine the remaining 1 1/2 tablespoons soy sauce, remaining 1 1/2 teaspoons maple syrup, vinegar, oil, red pepper, and garlic in a small bowl; stir well with a whisk. Drizzle soy mixture over greens mixture; toss to coat.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces organic tempeh, cut crosswise into 1/4-inch slices, 1 teaspoon butter, melted, 1/4 teaspoon salt, 2 1/2 tblsps low-sodium soy sauce, and more.

Yes, Green Salad With Grilled Tempeh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Salad With Grilled Tempeh

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