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Compliments of Diana Dyer, MS, RD

Marinated Tempeh Salad

Modified from a recipe found in Vegetarian Times Complete Cookbook edited by the editors of the magazine Vegetarian Times.

Experiment with another soy food called tempeh, which is made from fermented soybeans pressed into a firm block that can be cut into pieces. The fermenting process increases the cancer-fighting activity of the isoflavones that are found in soy foods (also true for miso, fermented soybean paste commonly used for soup broth and hot drinks in Japan). Tempeh can be purchased pre-packaged at most natural food stores and now even many grocery stores. It can hang out quite a while in the back of your refrig in its original packaging (or freeze it), but this recipe will have you buying it more often.

The dressing is good enough to drink :-)


  • 2 Tbsp. peach butter (could also use orange marmalade, mango butter, grape jelly - whatever is in your refrig)
  • 1 teaspoon freshly grated/diced gingerroot
  • 1 clove garlic, minced
  • 1/4 cup fresh lemon juice (I used bottled lemon juice already in my refrig although I don't doubt that fresh tastes even better!)
  • 1/4 cup balsamic vinegar (could also use delicately flavored rice vinegar)
  • 1/4 cup soy sauce
  • 1/4 cup orange juice
  • 1/4 teaspoon cayenne pepper (more or less to your spicy preference)
  • Combine all these ingredients in a 1 quart sized zip lock bag.


  • 8 ounces - I purchase White Wave tempeh and especially like the variety that has added sea veggies.
  • Steam 8 ounces of tempeh for 20 minutes. I cut the block of tempeh in half to fit into a steamer basket placed into a medium saucepan.
  • After steaming, drain well, and cut the tempeh into 10-12 pieces approximately 1/2 inch by 2 inches each.
  • Place carefully into the bag of marinade, place the bag in the refrig for at least 2 hours. Overnight is ok. Turn over at least once to thoroughly marinate both sides.


  • Make a green salad with your choice of a variety of fresh greens, and added goodies. I added baby spinach, broccoli sprouts, cut up cukes, shredded red cabbage, fresh snap peas cut into thirds, and a drained 12 ounce can of mandarin oranges (pineapple chunks would also be delicious) to a mix of organic baby greens.
  • Drain the tempeh from the marinade and toss into the salad along with some of the dressing (recipe follows).


  • Add ~1/2 cup of plain unflavored low-fat yogurt to the drained marinade (I use yogurt by Stonyfield Farm).
  • Whisk together by hand or put into a blender and blend on low speed to smooth out the ginger and garlic chunks if desired. (Special Note: do not do this with any marinade that was used with uncooked meat of any kind.)
  • I really mean it that this dressing is good enough to drink - yum yum! Maybe you will think I have strange tastes :-)

Serve this main dinner salad with corn on the cob, fresh fruit like watermelon, and some whole grain breads to sop up the dressing.