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Sesame Miso Grilled Tempeh Salad
with asparagus / oranges

Active: 30 Total: 50
Tempeh will soak up flavor and pairs particularly well with the savory and slightly sweet flavors of miso. The result is a flavorful topping for this colorful green salad.
Smarts: Miso can have a tendency to burn, so make sure that you watch it closely as it cooks and keep the heat relatively low.
Cooking methods: This recipe includes instructions for using the grill or oven. Select your preferred method.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Tempeh and Asparagus Salad:
  • Tempeh - 8 oz , sliced or cubed (sub extra-firm tofu)
  • Asparagus - 1 bunch , trimmed
  • Water - 1/2 cup
  • Sesame Miso Dressing (ingredients listed separately) - 4 Tbsp + 6 Tbsp
  • Cilantro leaves - 2 Tbsp
  • Oranges - 2 , segments
  • Sesame seeds, white - 2 tsp
  • Baby kale - 8 oz
  • Wonton strips, store-bought - 1 cup (look for these near other salad toppers like croutons; sub cashews)
  • Cashews - 1 cup
Sesame Miso Dressing:
  • Ginger, fresh (opt) - 1 tsp , grated
  • Miso - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Chili-garlic sauce (opt) - 1 tsp
  • Oil, cooking - 5 Tbsp

Choose Cooking Method

Prep

  1. Make dressing - Grate ginger. Whisk together ginger, miso, vinegar, soy sauce, chili-garlic sauce, and cooking oil. To quickly get a smooth, even dressing you can combine the ingredients in a jar and shake well or use an immersion blender (you can also just whisk well by hand). (Can be done up to 5 days ahead)
  2. Tempeh - Slice tempeh into strips (make sure these are the right size to rest on grill grates without falling through). (Can be done up to 5 days ahead)
  3. Asparagus - Trim asparagus. (Can be done up to 3 days ahead)
  4. Steam and marinate tempeh - Combine tempeh and water in a microwave-safe bowl. Cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. Pour first portion of Sesame Miso Dressing over tempeh and gently toss to combine. Set aside for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  5. Cilantro / Oranges - Prep as directed.

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Make

  1. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
  2. Remove tempeh from marinade, gently shaking off any excess (discard marinade).
  3. Brush grates with some oil and place tempeh and asparagus over direct heat. Brush asparagus with some cooking oil and season with some salt as it cooks. Sear on both sides until grill marks show. When grill marks show, move tempeh and asparagus to indirect heat and continue cooking until asparagus is tender and tempeh is heated through and lightly caramelized on the outside.
  4. Chop asparagus.
  5. Whisk sesame seeds into second portion of dressing. If dressing is too thick to easily drizzle over salad, whisk in some water.
  6. Assemble salad by making a bed of baby kale. Top kale with oranges, tempeh, asparagus, wonton strips, cashews, cilantro, and dressing. Enjoy!

Prep

  1. Make dressing - Grate ginger. Whisk together ginger, miso, vinegar, soy sauce, chili-garlic sauce, and cooking oil. To quickly get a smooth, even dressing you can combine the ingredients in a jar and shake well or use an immersion blender (you can also just whisk well by hand). (Can be done up to 5 days ahead)
  2. Tempeh - Cube tempeh. (Can be done up to 5 days ahead)
  3. Asparagus - Trim asparagus. (Can be done up to 3 days ahead)
  4. Steam and marinate tempeh - Combine tempeh and water in a microwave-safe bowl. Cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. Pour first portion of Sesame Miso Dressing over tempeh and gently toss to combine. Set aside for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  5. Cilantro / Oranges - Prep as directed.

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Make

  1. Heat oven to 425F / 218C. Line a sheet pan with parchment paper or foil. (If using foil brush with some oil or spray with nonstick cooking spray.)
  2. Remove tempeh from marinade, gently shaking off any excess (discard marinade).
  3. Spread tempeh out in a single layer on one side of prepared sheet pan. Add asparagus to the other side. Drizzle asparagus with some cooking oil and season with some salt and pepper. Bake until asparagus is tender and tempeh is golden brown, turning halfway through cooking, 16 to 20 minutes. (Note: If using thin asparagus, it may cook more quickly; if using very thick spears, it may take longer.)
  4. Chop asparagus.
  5. Whisk sesame seeds into second portion of dressing. If dressing is too thick to easily drizzle over salad, whisk in some water.
  6. Assemble salad by making a bed of baby kale. Top kale with oranges, tempeh, asparagus, wonton strips, cashews, cilantro, and dressing. Enjoy!

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