I love how this salad manages to be both hearty and refreshing. The crispy tempeh adds a delicious crunch and depth of flavor, while the mix of beans, veggies, and avocado keeps it balanced and wholesome. It’s one of my go-to meals when I want something fast, nutritious, and full of texture. I can enjoy it for lunch, dinner, or even as a post-workout meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp extra virgin olive oil 300g pkt tempeh, sliced 200g pkt Coles Australian 4 Leaf Salad 1 cup (80g) shaved red cabbage 1 carrot, peeled, cut into matchsticks 400g can cannellini beans, rinsed, drained 1 avocado, stoned, peeled, thinly sliced 1 red onion, thinly sliced 1/4 cup (60ml) Coles Golden Citrus Salad Dressing
Directions
I start by heating the olive oil in a large frying pan over medium heat. Once hot, I add the tempeh slices and cook them in two batches for 1–2 minutes on each side until they’re golden brown and crisp. I remove them from the pan and set them aside to cool slightly.
Meanwhile, I combine the salad leaves, red cabbage, carrot, cannellini beans, avocado, and onion in a large bowl. I gently toss everything together so the ingredients are evenly distributed.
To serve, I arrange the crispy tempeh slices over the top of the salad and drizzle everything with the citrus dressing. I like to season lightly with salt and pepper before serving immediately.
Servings and Timing
This recipe serves 4 and takes just 15 minutes from start to finish — perfect for a quick and healthy meal.
Variations
Different beans: I sometimes swap the cannellini beans for chickpeas or black beans.
Add grains: Cooked quinoa or brown rice makes it more filling.
Extra crunch: I sprinkle roasted almonds, sunflower seeds, or pepitas on top.
Different dressing: A tahini or peanut dressing also pairs wonderfully with tempeh.
Spicy twist: A drizzle of sriracha or chili oil adds a nice heat.
Storage/Reheating
I store any leftover salad (without dressing) in an airtight container in the fridge for up to 2 days. If I’ve already added the dressing, I prefer to eat it the same day so the greens stay crisp. The cooked tempeh keeps well in the fridge for up to 3 days — I reheat it in a dry frying pan for a minute or two to bring back the crispiness before serving.
FAQs
Can I use tofu instead of tempeh?
Yes, I often use firm tofu when I don’t have tempeh on hand. I pan-fry it the same way until golden.
How do I make the tempeh extra crispy?
Cooking it in a hot pan with a bit more oil and letting it brown undisturbed for a minute on each side gives the best texture.
Can I make this salad ahead of time?
Yes, I prep all the ingredients ahead but keep the dressing and tempeh separate until serving to keep everything fresh.
What can I use instead of the Coles Golden Citrus Salad Dressing?
I like to make my own simple dressing with olive oil, lemon juice, Dijon mustard, and a touch of maple syrup.
Is tempeh gluten-free?
Most plain tempeh is gluten-free, but I always check the packaging just to be sure.
How can I make it more filling?
Adding cooked grains like quinoa, brown rice, or couscous makes it a heartier meal.
Can I roast the tempeh instead of frying it?
Yes, I bake it in a 200°C oven for about 15 minutes, turning once, until golden and crisp.
What other veggies work well in this salad?
Cucumber, capsicum, cherry tomatoes, or roasted sweet potato all taste great in this mix.
Can I serve this warm?
Yes, I sometimes toss the salad with warm tempeh for a cozy yet fresh meal.
How do I keep the avocado from browning?
I drizzle a bit of lemon juice over the sliced avocado to keep it looking fresh.
Conclusion
This Crispy Tempeh and Bean Salad is one of my favorite quick, nourishing meals. The combination of crunchy tempeh, creamy avocado, and zesty dressing makes every bite satisfying and full of flavor. It’s simple, colorful, and perfect for when I want something healthy and delicious in no time at all.
This Crispy Tempeh and Bean Salad is a fresh, colorful, and protein-packed meal featuring golden fried tempeh, creamy avocado, and a mix of crunchy vegetables tossed in a zesty citrus dressing. It’s quick, nourishing, and perfect for a wholesome plant-based lunch or dinner.
Ingredients
1 tbsp Extra virgin olive oil
300 g Tempeh, sliced
200 g Mixed salad leaves (4 Leaf Salad)
1 cup (80 g) Shaved red cabbage
1 Carrot, peeled and cut into matchsticks
400 g can Cannellini beans, rinsed and drained
1 Avocado, stoned, peeled, and thinly sliced
1 Red onion, thinly sliced
¼ cup (60 ml) Citrus salad dressing
Instructions
Cook the tempeh: Heat olive oil in a large frying pan over medium heat. Add tempeh slices in batches and cook 1–2 minutes per side until golden and crisp. Remove and set aside to cool slightly.
Assemble the salad: In a large bowl, combine salad leaves, cabbage, carrot, cannellini beans, avocado, and onion. Toss gently to mix.
Serve: Arrange the crispy tempeh over the top, drizzle with citrus dressing, and season lightly with salt and pepper. Serve immediately.
Notes
Swap cannellini beans for chickpeas or black beans for variety.
Add cooked quinoa or brown rice for extra heartiness.
Top with roasted almonds, sunflower seeds, or pepitas for crunch.
Use a tahini or peanut dressing for a creamy twist.
For a spicy kick, drizzle with sriracha or chili oil.
