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Warm Tempeh Salad with Roasted Potatoes
and shredded carrots / walnuts / balsamic vinaigrette

Active: 40 Total: 40

The combination of warm tempeh and potatoes over fresh vegetables makes this salad feel hearty enough for a great weeknight dinner.
Smarts: Roast a double batch of potatoes tonight if making Tuesday's meal.



Balsamic Vinaigrette:
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 1/2 tsp
  • Oil, olive - 4 Tbsp
Warm Tempeh Salad:
  • Soy sauce, low-sodium - 2 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Honey - 2 tsp
  • Carrots - 12 oz , shredded (look for pre-shredded to save time)
  • Tempeh - 16 oz , crumbled (sub extra-firm tofu)
  • Avocado - 1 , sliced
  • Oil, cooking - 2 Tbsp
  • Salad greens of choice - 8 oz
  • Walnuts, halves or pieces - 1/2 cup
Roasted Potatoes:
  • Potatoes, baby or new - 1 lb , quartered
  • Oil, olive - 1 1/2 Tbsp


  1. Make vinaigrette - (If prepping right before cooking, get the oven heating first.) Whisk together balsamic vinegar, mustard, and honey (portion for vinaigrette). Add olive oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)

  2. Make seasoning for tempeh - Whisk together soy sauce, red or white wine vinegar, and honey (portion for tempeh). (Can be done up to 5 days ahead)

  3. Carrots - If not already shredded, shred carrots. (Can be done up to 5 days ahead)

  4. Prepare tempeh - Crumble tempeh into a microwave-safe bowl. Pour some water over top just until covered. Microwave on high until water is simmering, 2 to 3 minutes. Drain well. (Can be done 1 day ahead)

  5. Potatoes / Avocado - (If making Tuesday’s meal, prep and cook potatoes for that night’s meal at the same time.) Prep as directed.

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  1. Heat oven to 425F / 218C. 

  2. Toss the potatoes (including the portion for Tuesday night if making a double batch) with olive oil (portion for potatoes) and some salt and pepper. Spread the potatoes out on a sheet pan and roast, flipping them with a spatula halfway through cooking, until golden and tender, 25 to 30 minutes.

  3. Meanwhile, heat a skillet with cooking oil over medium heat. Add the tempeh and cook on one side until deep golden brown. Turn and continue cooking until golden and crisp on all sides, 6 to 8 minutes total. Pour the tempeh seasoning over top and cook until the tempeh has absorbed all of the liquids and begins to sizzle on the bottom of the skillet. 

  4. When you’re ready to assemble the salads, place the salad greens and carrots on a serving platter or in individual bowls.

  5. Divide the tempeh and potatoes between the salads (reserving half of the potatoes if doubled). Finish the salads with walnuts, avocado, and dressing. Enjoy!



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