I personally enjoy this dish when the tempeh salad is cooled down or refrigerated, but you can also eat right after preparing when it is still warm from the addition of baked tempeh. It pairs beautifully with quinoa or your grain of choice.
I hope that you enjoy this recipe as much as I do!
YIELDS
4-5 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 package tempeh, cubed
- pat of oil for greasing
- 1 cup grape tomatoes, halved
- 1/4 cup sundried tomatoes, diced
- 1 spring onion, sliced
- 2 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- dash of onion powder
- pinch of salt
- pinch of pepper
Directions
1. Preheat oven to 400 °F.
2. Cube your tempeh. Grease a large baking sheet, and add your tempeh cubes. Bake at 400°F for 25 minutes.
3. While tempeh is cooking, prep the rest of your ingredients. Half your grape tomatoes and add to a large bowl. Dice sundried tomatoes (no need to rinse off oil – it will add to flavor), slice spring onion, and add both to bowl.
4. Once tempeh is done, add tempeh to bowl. Toss with olive oil, balsamic vinegar, onion powder, salt, and tempeh.
5. Allow to cool before serving or just dig right in!
Also by Bianca: Spicy Tofu Summer Rolls
Related: Warm Fall Pasta Salad With Butternut Squash & Leeks
Vegan Greek Pasta Salad With Easy Lemon Vinaigrette Dressing
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Photos: Bianca Cimini
