Tempeh & Peanut Dinner Salad

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 25 minutes
  • Portion size 4 servings


Lime-Peanut Sauce (recipe, this page):


In skillet, heat oil over medium heat; cook tempeh, turning halfway through, until golden, 6 to 8 minutes. Stir in garlic powder and onion powder; season with salt. Mix well to coat.

Meanwhile, in large bowl, combine lettuce, cabbage, red pepper and edamame. Top with tempeh and sprinkle with peanuts. Serve with Lime-Peanut Sauce.

Lime-Peanut Sauce

In bowl, whisk together 1/3 cup creamy peanut butter, 3 tbsp lime juice, 1 1/2 tbsp sodium-reduced soy sauce and 3/4 tsp sriracha hot sauce. Stir in 1/3 cup water. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)

Makes 3/4 cup.

Nutritional facts PER SERVING: about

  • Calories 400
  • Total fat 26 g
  • Saturated fat 5 g
  • Cholesterol 0 mg
  • Sodium 360 mg
  • Total carbohydrate 19 g
  • Fibre 5 g
  • Sugars 5 g
  • Protein 23 g
  • Iron 3 mg
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Lunch & Dinner

Tempeh & Peanut Dinner Salad