Tempeh Salad with Miso Ginger Sauce
Ramp up your salad with marinated tempeh, fresh vegetables for the salad, and a flavorful miso ginger sauce.
Prep Time: 10 minutes mins
Cook Time: 35 minutes mins
Total Time: 43 minutes mins
Servings: 4 people
Author: Shweta
For the Miso Ginger Sauce:
For the Tempeh:
In a medium container, whisk together garlic, soy sauce, rice vinegar, maple syrup, and oil.
Cut the tempeh into 1 inch triangles and place them in the container with the marinade. Make sure the tempeh is well coated.
Marinate for 4-24 hours (the longer the better!). Rotate once or twice while marinating to make sure all sides get well coated.
Once marinated, set oven to 375°F.
Place tempeh on a parchment lined baking tray and bake for 20-25 mins until golden brown.
Optional: add an extra tablespoon of soy sauce to the remaining marinade and drizzle over the tempeh. Bake for an additional 5 minutes.
For the Sauce:
In a small bowl, whisk together miso, ginger, tahini, maple syrup, lime, and black pepper until well combined.
Put it all together:
Put together your salad option in a large salad bowl or your meal prep containers.
Add the baked tempeh and drizzle with some (or a lot!) of the miso ginger sauce. If you are meal prepping, keep these separate and add to the salad when you are ready to eat!
- This is a great meal prep dish! You can make the dressing and tempeh in advance and just add it to your salad option when you're ready to eat.
- If you make the sauce in advance, it may thicken so add water until you reach your desired consistency.
Nutrition Info
Calories: 296kcal | Carbohydrates: 31g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 970mg | Potassium: 686mg | Fiber: 3g | Sugar: 16g | Vitamin A: 6616IU | Vitamin C: 50mg | Calcium: 151mg | Iron: 3mg