Mexican Tempeh Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Mexican tempeh salad is one of my go to recipes when I want something truly satisfying that comes together in under an hour. The tempeh gets beautifully crispy and smoky while the fresh veggies and cilantro keep everything bright and vibrant. What I love most is how budget friendly it is, plus tempeh is packed with protein and probiotics that are amazing for your digestion. It's the perfect weeknight dinner that feels restaurant quality but requires almost no special cooking skills, just a good pan and some confidence with basic seasoning.
Ella x
Ingredients
- 400tempeh
- 200mixed greens
- 200diced tomatoes
- 100red onion
- 100cucumber
- 150corn kernels
- 150black beans
- 50chopped cilantro
- 60lime juice
- 120olive oil
- 5cumin powder
- 2smoked paprika
- 2salt
- 1pepper
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a convection setting for crisper tempeh.
- 2
Cut the tempeh into 1cm cubes and place on a baking sheet. Drizzle with olive oil and sprinkle with cumin powder, smoked paprika, salt, and pepper. Toss to coat.
Tip: Crispy tempeh is key to this salad!
- 3
Roast the tempeh in the oven for 20-25 minutes or until golden brown and crispy.
Tip: Adjust cooking time based on tempeh size.
- 4
In a large bowl, combine the mixed greens, diced tomatoes, red onion, cucumber, corn kernels, and black beans.
Tip: Mix and match to your liking.
- 5
Once the tempeh is done, let it cool slightly before adding it to the bowl.
Tip: Tempeh will retain its crunch even after being tossed with the salad.
- 6
In a small bowl, whisk together the lime juice and a pinch of salt.
Tip: Don't add too much salt, you can always add more!
- 7
Drizzle the lime juice dressing over the salad and toss to coat.
Tip: Adjust the dressing to your taste.
- 8
Garnish with chopped cilantro and serve immediately.
Tip: Fresh flavors are best enjoyed fresh!
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