Rating
4.5
Average: 4.5 (2 votes)
Active time
10 minutes
Total time
1 hour 30 minutes
Yield
4 servings
Serving Size
1/4 recipe
Nutritioni
Ingredients

2 tablespoons low-sodium soy sauce

1 tablespoon miso

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

3 tablespoons olive oil, divided

16 ounces tempeh, diced into bite-sized pieces

juice of 2 limes

⅛ teaspoon salt.

8 ounces spring greens (or salad green of choice)

1 avocado, cubed

½ small red onion, thinly sliced

3 medium peaches, thinly sliced

Instructions
  1. In a small bowl, whisk together the soy sauce, miso, maple syrup, apple cider vinegar, and 1 tablespoon of the olive oil to make the marinade.
  2. Combine the marinade and the diced-tempeh in a large zip-top bag or covered container and refrigerate for at least 1 hour, or overnight.
  3. Set the oven to 425°F. Spread the marinated tempeh out on a parchment lined baking sheet and bake for 8 minutes, flip, then bake for an additional 8-10 minutes.
  4. While the tempeh is cooking, make the dressing. Whisk together the remaining 2 tablespoons olive oil with the lime juice and salt.
  5. In large mixing bowl, toss together the spring greens and dressing. Toss in the avocado cubes, red onion, and peach slices and continue mixing until the avocado coats the leaves.
  6. Add in the cooked tempeh, then divide salad among 4 bowls to serve.

An Oldways recipe, courtesy of Kelly Toups

Nutrition

Calories: 480
Total Fat: 30g
Saturated Fat: 5g
Sodium: 510mg
Carbohydrate: 34g
Fiber: 7g
Total Sugar: 13g (Added Sugar: 3g)
Protein: 28g

Yield: 4 servings

Serving Size: 1/4 recipe

How'd it Taste?

JP910
November 16, 2021
4
This was good, despite my forgetting to add the soy sauce to the marinade. I think next time I may roll the tempeh in sesame seeds as well. I might sometimes swap out mango for the peaches and top with a little cilantro.
Katherine-Oldways
November 16, 2021
0
That sounds delicious! Let us know how it goes.
JP910
November 17, 2021
5
Ok, so update. I made it again. This time, I added a roasted red pepper, swapped mango for the peach, and did a miso ginger homemade dressing instead (from Feasting at Home if it matters). With the adjustments, 5 stars from me.

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