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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Spinach Salad with Crisped Tempeh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions