Peanut Tempeh Slaw
This tempeh slaw is an easy, high protein lunch made with crunchy veggies, hearty tempeh, and a creamy peanut sauce.
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Servings: 3
Ingredients
Peanut Tempeh
- 1 block (8 oz) tempeh cut into small cubes
- 1 tbsp peanut butter
- 1 tbsp soy sauce or tamari**1 low sodium if desired
- ½ tsp sugar
- 1 small clove garlic grated
- 1-2 tbsp water
Dressing
- 1 tbsp peanut butter
- 1 ½ tbsp soy sauce or tamari**1 low sodium if desired
- 1 tsp sugar
- 1 tsp sesame oil
- 2 tbsp rice vinegar or lime juice
- 1 small clove garlic grated
- ⅛ tsp black pepper
Vegetables
- 2 ½ cups cabbage shredded
- 2 Persian cucumbers julienned
- 1 carrot shredded or julienned
- 2 green onions thinly sliced
- ½ cup cilantro chopped
Instructions
- Steam tempeh: Place tempeh in a microwave-safe container with a tablespoon of water. Cover and microwave for 2 minutes. Set aside to cool, leaving the cover slightly open to allow some steam to escape (but don't uncover completely or the tempeh can dry out).
- Marinate tempeh: Mix together the tempeh marinade in a large container. Add tempeh and mix until all the tempeh pieces are coated in the sauce. Marinate the tempeh for at least 30 minutes. If marinating for longer (multiple hours), place in the fridge.
- Bake tempeh: Preheat oven to 425°F. Line a baking tray with parchment paper or a silicone baking mat*.
- Spread tempeh pieces out on baking tray, making sure they aren't touching. Bake for 8 minutes, then flip the tempeh pieces and bake another 8 minutes or until browned.
- Make dressing: Add all dressing ingredients to a jar and shake to combine.
- Make salad: Add vegetables and tempeh to a large salad bowl. Pour dressing over and toss until well combined.
Notes
1) Use tamari for gluten-free.