"This tempeh slaw is an easy, high protein lunch made with crunchy veggies, hearty tempeh, and a creamy peanut sauce."
Peanut Tempeh Slaw
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Prep time 20mins
Cook time 20mins
Serves or Makes: 3
Recipe Card
ingredients
Peanut Tempeh
- 8 ounces tempeh, cut into small cubes
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 garlic clove, grated
- 1-2 tablespoons water
ingredients
Dressing
- 1 tablespoon peanut butter
- 1 1/2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- 1 garlic clove, grated
- 1/8 teaspoon black pepper
ingredients
Vegetables
- 2 1/2 cups shredded cabbage
- 2 Persian cucumbers, julienned
- 1 carrot, shredded
- 2 green onions, thinly sliced
- 1/2 cup cilantro, chopped
Method
Step 1
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).
Step 2
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.
Step 3
Bake tempeh: Preheat oven to 425°F. Line a baking tray with parchment paper or a silicone baking mat.
Step 4
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.
Step 5
Make dressing: Add all dressing ingredients to a jar and shake to combine.
Step 6
Make salad: Add vegetables and tempeh to a large salad bowl. Pour dressing over and toss until well combined.