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- 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)

- Side Two- Cut Out Below -

Marinated Tempeh Salad (cont.)


  • 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.