Description
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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Pan-fried
- Cuisine: Modern Australian
Nutrition
- Serving Size: 1 bowl
- Calories: 365
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 0 mg
