Curried Tempeh Salad
Curried Tempeh Salad
People have been asking for more recipes with our curry seasoned tempeh, and here's a great one that works for lunch or dinner, packed with protein, fiber, and all you need in one delicious salad!
(modified from a previous recipe by Chef Karina Hines)
Ingredients
- 1 (8 oz) Tootie’s Tempeh, curry seasoned, cut into cubes
- 1 delicata squash
- Avocado oil
- Salt and pepper
- Spring lettuce mix
- Baby kale
- Toppings:
- Pickled beets
- Shaved cucumber
- Raw Pepitas
- Shelled edamame
- Maple Miso Vinaigrette:
- ¼ cup olive oil
- 1 clove garlic
- 4 tablespoons balsamic or apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon white miso paste
Instructions
- Preheat the oven to 400°F. Cube the tempeh and place in a bowl. Drizzle with avocado oil. Season with salt & pepper. Stir well until coated. Adjust seasoning to your taste. Place on half a lined sheet pan and set aside. Slice delicata squash in rounds and remove seeds. Place in an even layer on the other half of the sheet pan. Drizzle with avocado oil and season with salt and pepper. Place in the oven and roast until the tempeh is golden brown and the squash is tender. Remove from the oven and let cool.
- For the vinaigrette: Combine all the ingredients in a blender or food processor and run on high until smooth and emulsified. In a bowl combine the spring mix and baby kale. Lightly dress with the vinaigrette and stir to combine. Assemble the salad with the greens on the bottom followed with the toppings. Add in the tempeh and squash. Finish the salad with more of the vinaigrette.