Tempeh Nicoise Salad
with eggs / olives / tomatoes / cucumbers

Name: Tempeh Nicoise Salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 1 Tbsp Vinegar, sherry (sub red or white wine vinegar); 2 tsp Lemon juice; 2 tsp Mustard, Dijon; 2 tsp Honey; 4 Tbsp Oil, olive; 8 oz Tempeh, 1/2" / 1.3 cm thick strips (sub extra-firm tofu); 1 cup Water; 2 Tbsp + 2 tsp Oil, olive; 2 Tbsp Soy sauce, low-sodium; 2 tsp Brown sugar; 2 tsp Paprika; 4 Eggs; 1 lb Potatoes, baby red or new; 8 oz Cucumbers, chopped; 1 Tomatoes, medium, wedges; 1 Tbsp Chives, chopped; 1/2 cup Olives, nicoise (sub seedless kalamata), drained and rinsed; 8 oz Salad greens

Active: 40 Total: 40

Original GF Paleo Vegetarian

This twist on one of our favorite, fresh, produce-packed salads uses seared tempeh instead of the classic tuna.
Smarts: Feel free to use chickpeas here instead of the tempeh (just like we did in 2019).

Ingredients

Metric

Servings:

Sherry Vinaigrette:

Garlic - 1 clove , chopped
Vinegar, sherry - 1 Tbsp (sub red or white wine vinegar)
Lemon juice - 2 tsp
Mustard, Dijon - 2 tsp
Honey - 2 tsp
Oil, olive - 4 Tbsp

Tempeh Nicoise Salad:

Tempeh - 8 oz , 1/2" / 1.3 cm thick strips (sub extra-firm tofu)
Water - 1 cup
Oil, olive - 2 Tbsp + 2 tsp
Soy sauce, low-sodium - 2 Tbsp
Brown sugar - 2 tsp
Paprika - 2 tsp
Eggs - 4
Potatoes, baby red or new - 1 lb
Cucumbers - 8 oz , chopped
Tomatoes, medium - 1 , wedges
Chives - 1 Tbsp , chopped
Olives, nicoise (sub seedless kalamata) - 1/2 cup , drained and rinsed
Salad greens - 8 oz

Prep

Tempeh - Slice tempeh into 1/2” / 1.25 cm cubes. (Can be done up to 5 days ahead)
Steam tempeh - 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. (Can be done up to 5 days ahead)
Marinate tempeh - Whisk together first portion of olive oil (portion for the salad), soy sauce, brown sugar, and paprika. Add tempeh and turn to coat. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
Boil potatoes - Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are tender, 15 to 20 minutes (this will vary depending on the size of potatoes, but they should be fairly easy to pierce with a fork). Drain and rinse under cool water. (Can be done up to 5 days ahead)
Make vinaigrette - Chop garlic. Whisk garlic with vinegar, lemon juice, mustard, and honey. Add olive oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
Cucumbers / Tomatoes / Chives / Olives - Prep as directed. (You can leave the olives whole or slice them if you’d prefer.)
Eggs - Roll eggs against a hard, flat surface to break up shell and then peel. Slice into quarters.

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Make

Heat a nonstick pan or skillet over medium heat. To heated pan, add tempeh and marinade. Turn tempeh as it cooks to coat on both sides. Cook until all of the marinade has cooked off, 2 to 5 minutes.
Quarter potatoes. Toss potatoes with second portion of olive oil (portion for the salad) and chives. Season with some salt and pepper.
Assemble salads by topping salad greens with potatoes, cucumbers, tempeh, tomatoes, olives, and eggs. Finish with vinaigrette just before serving. Enjoy!

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