Marinated Tempeh Salad

I adore tempeh. It wasn’t something that as a vegan I had to teach myself to like! Not only does it taste amazing, but my body loves it. I know that I need a protein hit when I crave tempeh, and when I eat it I feel the difference- strength, satisfaction, energy. Ive started trying to include protein more during the day time, noticing I generally only have protein in the evenings! Because I like to eat quite lightly and find tempeh so grounding, mixing it up with this fresh salad is the perfect combination.




  • 1/4 of a red cabbage sliced thinly
  • 1 small cucumber sliced into thin batons
  • 1 tomato diced
  • 1 yellow beetroot (or regular if you cant find yellow!) grated
  • A handful of fresh rocket
  • A handful of basil leaves
  • 1/2 a yellow capsicum sliced thinly
  • 1/2 a teaspoon of coconut oil
  • 1/2 lime juice only
  • 1 teaspoon of black and white sesame seeds to garnish


  • 1/2 a block of good quality tempeh sliced thinly
  • 2 tablespoons of tamari
  • 1/4 teaspoon of chopped ginger
  • 1 tablespoon of almond butter
  • pinch of cayenne pepper
  • dash of lemon juice
  • 1-2 tablespoons of water

To make the marinade, place the tamari, ginger, almond butter, cayenne, lemon and water in your blender and blend until combined. Place the tempeh in a shallow dish and add the sauce and allow to sit for 20 minutes or so while you make the salad.

For the salad, place all of the ingredients in a large bowl, add the coconut oil and lemon and mix with your hands. Set aside while you cook the temeph.

Add the tempeh and left over marinade to a fry pan and cook on a medium heat for 5 minutes or so, then flip to cook the other side. The tempeh should be golden brown.

To serve, pile the salad onto serving plates and top with the tempeh and sesame seeds.

This recipe will serve 2.