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Seared Barbecue Tempeh Salad
10 min prep time
5 min cook time
4servings
Recipe by
Diabetes Food Hub
How to Make Seared Barbecue Tempeh Salad
Savor the bold and smoky flavors of this Seared Barbecue Tempeh Salad, a vibrant dish that fits the Vegan Meal Pattern. Grilled tempeh is marinated in a zesty barbecue sauce and served over a fresh bed of greens, topped with crunchy vegetables and a tangy dressing. It's a perfect blend of textures and flavors, ideal for a satisfying vegan meal.
10 min prep time
5 min cook time
4servings
3 cups veggie salad, 1/2 cup tempeh and peppers
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Step-By-Step Instructions:
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Slice tempeh crosswise into thin strips and place in a medium bowl. Add bell peppers and barbecue sauce to the bowl with the tempeh and gently stir to coat.
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Preheat a large skillet over medium-high heat.
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Once the skillet is hot, add oil and swirl to coat the bottom. Add tempeh and bell peppers in a single layer and cook, flipping once, until tempeh is browned and warmed through, 4–5 minutes. Remove from heat.
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To assemble the salads, divide romaine, cucumber, and tomatoes between plates or bowls. Top with barbecue tempeh and peppers, and drizzle with dressing.
Nutrition facts
4 Servings
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Serving Size
3 cups veggie salad, 1/2 cup tempeh and peppers
- Amount per serving Calories 220
- % Daily value*
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Total Fat
9g
12%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 450mg 20%
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Total Carbohydrate
23g
8%
- Dietary Fiber 5g 18%
- Total Sugars 9g
- Added Sugars 0g
- Protein 16g 32%
- Potassium 874mg 19%
Ingredients
tempeh (8 oz)
1 package
red bell pepper (thinly sliced)
1 whole
barbecue sauce (no sugar added)
3 oz
olive oil
2 tsp
romaine lettuce (chopped)
1 head
English cucumber(s) (thinly sliced into half-moons)
1 whole
cherry tomatoes (halved)
1 cup
fat-free Catalina salad dressing
1/3 cup
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