Moroccan Tempeh Salad
Prep
20 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This Moroccan Tempeh Salad is one of my go to meals when I want something satisfying yet light. The beauty of this dish is how quickly it comes together, ready in just 40 minutes from start to finish. Tempeh is an absolute powerhouse, packed with protein and probiotics that support your digestion, making it perfect for vegetarians and vegans. I love how the warm spices like cumin and coriander dance beautifully with crisp, colorful vegetables and a zesty Moroccan dressing. It's wholesome, budget friendly, and honestly tastes like you spent hours in the kitchen when really you barely broke a sweat.
Ella x
Ingredients
- 400tempeh
- 2cucumber
- 4carrots
- 2bell peppers
- 1red onion
- 200 mlmoroccan dressing
- 100 mlolive oil
- 50 mllemon juice
- 1 spooncumin
- 1 spooncoriander
- 1 spoonsalt
- 1 spoonblack pepper
- 1chopped fresh parsley
Detail level
Instructions
- 1
Crisp the tempeh by cutting it into small cubes and baking in a preheated oven at 180°C (350°F) for 15 minutes, or until golden brown.
Tip: To enhance crispy texture, you can also coat tempeh with a mixture of flour, cumin, and coriander before baking.
- 2
In a blender or food processor, combine Moroccan dressing, lemon juice, cumin, coriander, salt, and black pepper. Blend until smooth.
Tip: Adjust the amount of lemon juice to your desired level of tanginess.
- 3
In a large bowl, combine the cooled tempeh, cucumber, carrots, bell peppers, and red onion.
Tip: Make sure to chop the vegetables into bite-sized pieces to ensure even distribution of the dressing.
- 4
Pour the Moroccan dressing over the salad and toss to coat.
Tip: If the dressing seems too thick, add a little more lemon juice to thin it out.
- 5
Garnish with chopped fresh parsley and serve immediately.
Tip: You can also refrigerate the salad for up to 2 hours before serving, allowing the flavors to meld together.
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