Use your browser's "print" button to print out this recipe in a 4 x 6 format.
Use your browser's "back" button to return

- Side One - Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------

Marinated Tempeh Salad

Marinade - Combine all these ingredients in a 1 quart sized zip lock bag.

  • 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)

Tempeh
Steam 8 ounces of tempeh (I purchase White Wave tempeh and especially like the variety that has added sea veggies) 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.

- Side Two- Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------

Marinated Tempeh Salad (cont.)

Salad

  • 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.

Dressing

  • 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! 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.