Tofu and Tempeh 4.3
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Tempeh Rainbow Salad with Sesame-Ginger Dressing

This salad truly lives up to the phrase ‘eat the rainbow’. Packed with colourful vegetables, protein-rich tempeh and a zingy sesame-ginger dressing, i...This salad truly lives up to the phrase ‘eat the rainbow’. Packed with colourful vegetables, protein-rich tempeh and a zingy sesame-ginger dressing, it’s a fresh, satisfying meal that tastes as good as it looks. Tempeh, made from fermented soybeans, brings a hearty texture along with plenty of plant protein and fibre, while the mix of kale, cabbage, carrots and peppers adds crunch and variety. It’s an easy lunch or light dinner that celebrates colourful whole foods in every bite. Read more This salad truly lives up to the phrase ‘eat the rainbow’. Packed with colourful vegetables, protein-rich tempeh and a zingy sesame-ginger dressing, it’s a fresh, satisfying meal that tastes as good as it looks. Tempeh, made from fermented soybeans, brings a hearty texture along with plenty of plant protein and fibre, while the mix of kale, cabbage, carrots and peppers adds crunch and variety. It’s an easy lunch or light dinner that celebrates colourful whole foods in every bite. This salad truly lives up to the phrase ‘eat the rainbow’. Packed with colourful vegetables, protein-rich tempeh and a zingy sesame-ginger dressing, it’s a fresh, satisfying meal that tastes as good as it looks. Tempeh, made from fermented soybeans, brings a hearty texture along with plenty of plant protein and fibre, while the mix of kale, cabbage, carrots and peppers adds crunch and variety. It’s an easy lunch or light dinner that celebrates colourful whole foods in every bite.

Why is this healthy?
Plant
points
High
protein
High
fibre
Probiotics
3+ fruits &
vegetables
Diet
Vegetarian Pescatarian Vegan
Contains
Soy View all Edamame beans, Kale, Vinegar, Olive oil, Peppers, Tofu, Carrot, Onion, Ginger, Cabbage, Lime, Sesame, Soy, Tempeh, Bell Peppers
Ingredients
Serves 2
Metric Imperial
For the tempeh:
plain tempeh
Swaps: firm tofu
sliced into thin strips
dark soy sauce
Swaps: tamari
maple syrup
sesame oil
For the dressing:
sesame oil
maple syrup
Swaps: honey, agave syrup
finely grated
For the salad:
kale
finely shredded (stalks removed)
finely shredded
carrot
julienned
finely sliced
red pepper
sliced into thin strips
defrosted
To serve:
toasted sesame seeds
Swaps: black sesame seeds
cut into wedges

Ingredients

Serves 2
Metric Imperial
For the tempeh:
plain tempeh
Swaps: firm tofu
sliced into thin strips
dark soy sauce
Swaps: tamari
maple syrup
sesame oil
For the dressing:
sesame oil
maple syrup
Swaps: honey, agave syrup
finely grated
For the salad:
kale
finely shredded (stalks removed)
finely shredded
carrot
julienned
finely sliced
red pepper
sliced into thin strips
defrosted
To serve:
toasted sesame seeds
Swaps: black sesame seeds
cut into wedges

Method

1

Gather and prepare your ingredients.

2

In a bowl, toss the tempeh with the soy sauce, maple syrup, and sesame oil.

3

Heat a frying pan over medium heat and drizzle with olive oil. Add the tempeh and cook for 8–10 minutes, turning occasionally, until golden and crisp at the edges.

4

In a small bowl, whisk together the dressing ingredients.

5

Place the shredded kale in a large bowl with a pinch of salt and a small drizzle of olive oil. Massage for 1–2 minutes until softened and slightly darker in colour.

6

Add the cabbage, carrot, spring onions, red pepper, and edamame to the kale; toss to combine. Pour over the dressing and mix until everything is well coated.

7

Divide the salad between bowls, top with the tempeh, and finish with toasted sesame seeds, and lime wedges.

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