The Best High-protein Tangy Tempeh Salad – Quick & Vegan
Servings: 2 people
- 2 tbsp of your favourite vinegar for extra tang. Also, throw in whatever leftover vegetables you have!
Peel the cucumber, thinly slice it and the radishes. Stick in a large bowl and mix in a pinch of salt. The salt will draw out excess water, which you can tip away after about ten minutes.
In the meantime slice the tempeh into little pieces.
Roughly chop the green beans.
Fry the tempeh on medium heat for about five minutes, then add the green beans, maple syrup, soy sauce, tomato paste, paprika and sesame oil.
Give it a couple of minutes more cooking, then add it all to the bowl with the radish and cucumber. Give it a good mix, serve, and enjoy! Tempeh is tastiest when eaten right away.
Calories: 368kcal | Carbohydrates: 32g | Protein: 22g | Fat: 19g | Saturated Fat: 3g | Sodium: 2253mg | Potassium: 846mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1123IU | Vitamin C: 13mg | Calcium: 177mg | Iron: 4mg