Spinach Salad with Crisped Tempeh Recipe

Name: Spinach Salad with Crisped Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thin slices red onion, separated into rings; 2 large button mushrooms, thinly sliced; 1 large scallion (white and light green parts), thinly sliced; 1 Tbs. peanut oil; 4 oz. tempeh, chopped; 3 Tbs. red wine vinegar; 1 tsp. fresh lemon juice; 1/4 tsp. salt; 1/4 tsp. freshly ground pepper; 8 oz. fresh spinach, stemmed, rinsed well, dried and coarsely torn (8 cups); 1/2 cup vegetable oil; 3 medium cloves garlic, halved lengthwise; 1 tsp. dried oregano

Servings: persons

4 thin slices red onion, separated into rings
2 large button mushrooms, thinly sliced
1 large scallion (white and light green parts), thinly sliced
1 Tbs. peanut oil
4 oz. tempeh, chopped
3 Tbs. red wine vinegar
1 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground pepper
8 oz. fresh spinach, stemmed, rinsed well, dried and coarsely torn (8 cups)
1/2 cup vegetable oil
3 medium cloves garlic, halved lengthwise
1 tsp. dried oregano

1
In small saucepan, combine vegetable oil and garlic.
2
Bring to a simmer over medium heat (oil should bubble gently) and cook until garlic is tender but not browned, 8 to 10 minutes.
3
Remove from heat.
4
Stir in oregano and let stand 30 minutes to blend flavors.
5
Meanwhile, in large salad bowl, combine spinach, onion rings, mushrooms and scallion.
6
Set aside.
7
In medium skillet, heat peanut oil over medium-high heat.
8
Add tempeh and cook, stirring often and shaking pan, until lightly browned and crisp, 7 to 10 minutes.
9
While tempeh is cooking, strain flavored oil through fine sieve; set aside.
10
Transfer cooked garlic to cutting board.
11
Holding blade of large, heavy knife parallel to board, smear garlic over board, then chop to a paste.
12
Transfer cooked tempeh to bowl.
13
In same warm skillet, combine 2 tablespoons reserved flavored oil, garlic paste, vinegar, lemon juice, salt and pepper.
14
Bring to a simmer, then pour over salad.
15
Add crisped tempeh, toss well and serve.

578

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: 4 thin slices red onion, separated into rings, 2 large button mushrooms, thinly sliced, 1 large scallion (white and light green parts), thinly sliced, 1 Tbs. peanut oil, and more.

Yes, Spinach Salad with Crisped 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.

Spinach Salad with Crisped Tempeh

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