Spanish Tempeh Salad
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Spanish tempeh salad has become one of my go to weeknight dinners because it comes together in just 40 minutes and tastes absolutely vibrant. Tempeh is wonderfully protein packed, making it perfect for keeping me satisfied, and when you crisp it up with smoked paprika and garlic, it transforms into something really special. The beauty of this recipe is that it requires minimal prep and most of the ingredients are pantry staples or things I always have on hand. Tossed with roasted peppers, juicy tomatoes, and a tangy sherry vinegar dressing, it's a simple yet impressive meal that feels like you spent way more effort than you actually did.
Ella x
Ingredients
- 300 gtempeh(cut into 1cm cubes)
- 60 mlolive oil
- 2 tspsmoked paprika
- 3garlic cloves(minced)
- 250 gmixed salad greens
- 200 groasted red peppers from a jar(sliced)
- 200 gcherry tomatoes(halved)
- 1red onion(thinly sliced)
- 100 ggreen olives(pitted)
- 40 mlsherry vinegar
- 1 tspdijon mustard
- to tastesalt and black pepper
Detail level
Instructions
- 1
Pat the tempeh cubes dry with a clean kitchen towel and toss them in a bowl with 2 tablespoons of olive oil, smoked paprika, minced garlic, salt and pepper.
Tip: Drying the tempeh helps it brown better and develop a crispy exterior.
- 2
Heat a large skillet over medium high heat and cook the seasoned tempeh for 12 to 15 minutes, stirring occasionally, until all sides are golden and crispy. Set aside to cool slightly.
Tip: Don't stir too frequently so the tempeh can develop a nice caramelized crust.
- 3
While the tempeh cooks, whisk together the sherry vinegar, remaining olive oil, dijon mustard, salt and pepper in a small bowl to make the vinaigrette.
Tip: Taste and adjust the vinegar or oil to your preference for acidity and richness.
- 4
Place the mixed salad greens in a large serving bowl and add the sliced red peppers, tomatoes, red onion and green olives.
Tip: You can prepare all the vegetables ahead of time and store them separately until you are ready to assemble.
- 5
Pour about half of the vinaigrette over the greens and toss gently to combine. Top with the warm crispy tempeh.
Tip: Toss the greens lightly to avoid bruising the tender leaves.
- 6
Drizzle with the remaining vinaigrette and serve immediately while the tempeh is still warm.
Tip: The warm tempeh will slightly wilt the top layer of greens in a pleasant way.
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