Tempeh Strawberry Salad

In summer, you need light, refreshing meals, and this tempeh strawberry salad gives you light, tasty, filling, and nutritious happiness. It’s working dinner like a boss!

Tempeh is a great alternative to tofu if you are looking for high-protein vegan foods. It is less processed, higher in protein and fiber and generally healthier. However, on its own, it has a funny taste, and you need to know how to prepare it to turn it into something really delicious. This colorful salad is a perfect choice if you fancy a light and nutritious meal. The spice of the tempeh goes great with the sweetness of the strawberries, and the crunchy nuts give it all a beautiful finish.


Tempeh Strawberry Salad

Prep Time
Total Time


For the Salad

  • 200g plain tempeh
  • 10 medium strawberries
  • 1 medium avocado
  • ½ red onion
  • ½ cucumber
  • 2 handfuls fresh spinach
  • 2 handfuls green leaf salad mix
  • 1 handful favorite nuts or seeds, toasted

For the Marinade

  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 tablespoon paprika
  • ½ tablespoon cayenne pepper
  • Pinch of salt
  • 2 tablespoon nutritional yeast
  • 80 ml almond milk

For the Dressing

  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • Pinch of salt


To make the marinade, put all the spices in a bowl and add almond milk, then mix thoroughly. In a frying pan, preheat 1 tablespoon olive oil. Cut the tempeh into long, thin slices, dunk each of the slices in the marinade, then put on the hot pan. Fry for 3 minutes then turn and fry for another 3 minutes. Remove from heat.

Start plating the salad by putting 1 handful of spinach and 1 handful of leafy greens on each plate. Slice the strawberries, onion, cucumber, and avocado, and put on top of the leaves.

Make the dressing by putting all ingredients in a bowl and mixing thoroughly. Drizzle the dressing on the top of the salads. Put half of the tempeh slices on each plate and finish with toasted nuts/seeds. Serves 2.


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