Sweet Soy Tempeh Hawaiian Salad
with pineapple / cashews / bell peppers

Name: Sweet Soy Tempeh Hawaiian Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bell peppers, red, diced; 1 cup Pineapple, fresh or canned, chopped; 2 Lettuce, romaine hearts, chopped (sub any salad greens); 1 Avocados, cubed; 16 oz Sweet and Sour Tempeh (ingredients listed separately); 5 Tbsp Sweet Soy Vinaigrette (ingredients listed separately); 1/2 cup Cashews; 16 oz Tempeh, cubed (sub extra firm tofu); 1/4 cup Water; 1 Tbsp Oil, cooking; 2 Tbsp Sweet Soy Vinaigrette (ingredients listed separately); 1 Tbsp Sugar; 2 Tbsp Soy sauce, low-sodium; 2 Tbsp Vinegar, rice; 2 Tbsp Oil, cooking; 2 tsp Oil, toasted sesame; 1 tsp Miso paste, any type; 1 Tbsp Sesame seeds, white (opt)

Active: 30 Total: 30

Original GF Paleo Vegetarian

With tempeh simmered in sweet and savory vinaigrette, this tropical salad comes together fast.
Smarts: This recipe features a new method we’ve found for preparing tempeh. Steaming the tempeh tenderizes it and gives it a more neutral flavor - perfect for soaking up flavorful sauce.

Ingredients

Metric

Servings:

Hawaiian Tempeh Salad:

Bell peppers, red - 1 , diced
Pineapple, fresh or canned - 1 cup , chopped
Lettuce, romaine hearts - 2 , chopped (sub any salad greens)
Avocados - 1 , cubed
Sweet and Sour Tempeh (ingredients listed separately) - 16 oz
Sweet Soy Vinaigrette (ingredients listed separately) - 5 Tbsp
Cashews - 1/2 cup

Sweet and Sour Tempeh:

Tempeh - 16 oz , cubed (sub extra firm tofu)
Water - 1/4 cup
Oil, cooking - 1 Tbsp
Sweet Soy Vinaigrette (ingredients listed separately) - 2 Tbsp

Sweet Soy Vinaigrette:

Sugar - 1 Tbsp
Soy sauce, low-sodium - 2 Tbsp
Vinegar, rice - 2 Tbsp
Oil, cooking - 2 Tbsp
Oil, toasted sesame - 2 tsp
Miso paste, any type - 1 tsp
Sesame seeds, white (opt) - 1 Tbsp

Prep

Tempeh / Bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Combine sugar, soy sauce, vinegar, cooking oil (portion for vinaigrette), toasted sesame oil, and miso paste. (Can be done up to 5 days ahead)
Steam tempeh - (This is a new method we’ve found for preparing tempeh. Steaming the tempeh tenderizes it and gives it a more neutral flavor - perfect for soaking up flavorful sauce.) Combine tempeh and water in a microwave-safe bowl. Cover with a paper towel. Microwave on high for 5 minutes. Drain off water. Dry tempeh by spinning in a salad spinner or patting very dry with paper towels.
Pineapple / Lettuce - Prep as directed. (If using canned pineapple, drain and rinse.) Store separately. (Can be done 1 day ahead)
Avocados - Cube avocados.

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Make

Warm vinaigrette in the microwave or in a small saucepan over medium heat, whisking frequently, until sugar and miso paste are dissolved. Stir in sesame seeds. Set aside.
Heat a wok or skillet with cooking oil (portion for tempeh) over medium-high heat. Add tempeh and cook on all sides until warmed through and lightly seared, 4 to 5 minutes. Add vinaigrette (portion for tempeh) and cook for 1-2 minutes more, until tempeh soaks up vinaigrette.
Assemble salads by tossing lettuce, pineapple, bell peppers, and avocados with vinaigrette (portion for salad) until dressed to your liking. Top with tempeh and cashews. Enjoy!

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