Turkish Tempeh Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Turkish tempeh salad is one of my favorite go to meals when I want something nourishing but don't have much time. The whole thing comes together in under an hour, and most of that is just cooking the tempeh. What I love most is how tempeh packs so much protein that you'll feel completely satisfied, making it perfect for lunch or a light dinner. The pomegranate molasses gives everything this beautiful tangy depth that feels fancy, but honestly it's so simple to throw together. Fresh herbs and crisp vegetables make it taste like summer on a plate, and your wallet won't take much of a hit either.
Ella x
Ingredients
- 250 gtempeh
- 200 gpomegranate seeds
- 1 kgred onion(diced)
- 500 gcucumber
- 300 gtomato
- 100 gparsley
- 150 mlolive oil
- 120 mllemon juice
- 8 gminced garlic
- 150 gchopped walnuts
- 100 mlpomegranate molasses
Detail level
Instructions
- 1
In a large bowl, combine tempeh, pomegranate seeds, red onion, cucumber, tomato, parsley, garlic, and walnuts.
Tip: Gentle tossing helps to distribute ingredients evenly.
- 2
In a small bowl, whisk together olive oil, lemon juice, and pomegranate molasses.
Tip: Stir until smooth for a balanced dressing.
- 3
Drizzle dressing over the salad and toss to coat.
Tip: Adjust seasoning if needed for desired tanginess.
- 4
Cover and refrigerate for at least 15 minutes to allow flavors to meld.
Tip: This allows the salad to set and intensify its flavors.
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