Spring Tempeh Salad

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  • 1/4 cup tamari
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 2 cloves garlic, crushed
  • 1 -12 ounce package tempeh, cut into 1/2 inch squares
  • 1/2 cup walnuts
  • 2 tablespoons toasted sesame oil
  • 1 cup crimini mushrooms, sliced
  • 1/2 teaspoon sea salt
  • 1 cup snow peas or asparagus (slice asparagus into 1 1/2 inches lengths)
  • 1/2 cup Kalamata olives, sliced
  • 1/4 cup fresh marjoram, minced
  • 4 cups cooked brown basmati rice or quinoa


  1. Pre-heat the oven to 350 degrees.

  2. At least three hours before you plan to serve this dish, combine the tamari, toasted sesame oil, rice vinegar, maple syrup, and garlic in a 9x9 inch baking dish. Add the sliced tempeh and set aside.
  3. Place the walnuts on a cookie sheet and roast in the oven for 7 minutes. Chop coarsely and set aside.
  4. Heat a 1 1/2 quart skillet and add 1 tablespoon of the sesame oil. Add the sliced mushrooms and continue to sauté until they begin to make squeaky noises. Add the sea salt to extract the remaining juices.
  5. Add the peas or asparagus and sauté just until they turn bright green. Remove from the skillet and set aside.
  6. Remove the tempeh from the marinade and pat it dry. Add the remaining tablespoon of oil to the skillet. Sauté the tempeh on each side until it turns a golden brown.
  7. Combine the tempeh, veggies, olives, herbs, and rice. Toss well and serve.
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