Zesty Ginger-Glazed Tempeh Salad

Quick Summary

This tempeh salad balances protein-rich fermented soy with a bright ginger-lime vinaigrette. It is a perfect, high-fiber lunch that comes together in under 30 minutes.

Ingredients

Instructions

1. 1. Whisk the tamari, maple syrup, and ginger in a small bowl.
2. 2. Toss tempeh cubes in the marinade for 10 minutes.
3. 3. Pan-sear tempeh over medium heat until golden brown.
4. 4. Assemble greens, carrots, and cucumber in a large bowl.
5. 5. Top with warm tempeh and toasted cashews.

Nutrition Snapshot

Frequently Asked Questions

Can I make this salad in advance?

Yes, keep the dressing and tempeh separate from the greens until serving to maintain freshness.

Is tempeh gluten-free?

Always check the package. Some tempeh contains barley, though most is soy-only. Use tamari instead of soy sauce to keep the dish gluten-free.

How do I store leftovers?

Store in an airtight container for up to 3 days in the refrigerator.