Caribbean Tempeh Salad with Ginger Lime Vinaigrette
A pretty local lettuce mix and quinoa make a bed for tempeh with a cinnamony sweet and spicy jerk dry rub. All the goodness is tossed in a ginger lime vinaigrette and garnished with toasted almond slices.
Servings
Produce
Romaine lettuce (Organic)
4 2 oz
Bell peppers (Organic)
7 3.5 oz
Carrot (Organic)
6 3 oz
Cherry Tomato
6 3 oz
Avocado
2 1 Whole
Red Leaf Lettuce
3 1.5 oz
Spring mix (Organic)
4 2 oz
Protein & more
Quinoa
1 0.5 cup
Almond slices
1.5 0.75 oz
Tempeh
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1/2 0.25 teaspoon
Spice mix
Allspice
2 1 teaspoon
Cayenne powder
1/8 0.065 teaspoon
Chives, dried
1 0.5 teaspoon
Cloves
1/4 0.125 teaspoon
Ground ginger
1/2 0.25 teaspoon
Nutmeg
1/8 0.065 tablespoon
Dried thyme
1/3 0.165 tablespoon
Cinnamon powder
1/4 0.125 teaspoon
Granulated Onion
1 0.5 teaspoon
Brown sugar, dark
2 1 teaspoon
Cumin powder
1/2 0.25 teaspoon
Ginger Lime Vinaigrette
Lime juice
1 0.5 tablespoon
Olive oil
3 1.5 tablespoon
Minced Ginger
1 0.5 teaspoon
Vegan sugar
1/2 0.25 teaspoon
Minced Garlic
1 0.5 Clove
Prep ahead (optional)
a. Chop romaine lettuce, red leaf lettuce, and spring mix bite-sized. b. Peel carrots; grate or peel into ribbons. c. Slice avocados in half lengthwise and remove pit; with knife-tip, cut grid or slices and spoon out slices. d. Remove and compost bell pepper stem and seeds; thinly slice or ¼” dice pepper. e. Slice cherry tomatoes in half.
Instructions
1
Marinate the tempeh:
a. Dice or cut tempeh in 1” pieces or strips. Season with ½ tsp salt, ¼ tsp black pepper, and dry jerk spice rub. Set aside to marinate.
2
Cook quinoa:
a. In medium saucepan over medium-high heat, add 1½ cups water (¾ cup for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Stir in quinoa. Cook uncovered for 10-12 minutes over medium-low heat. Remove from heat, cover, and set aside to steam until ready to assemble salad.
3
Assemble salad:
a. In large sauté pan over high heat, add almond slices. Toast, stirring frequently, until golden, 1-2 minutes. Watch closely.
b. In large bowl, add red leaf lettuce (chop bite-sized), spring mix (chop bite-sized), romaine (chop bite-sized), bell pepper (trim stem & seeds, thinly slice or ¼” dice), carrots (peel and grate or peel into ribbons), and cherry tomatoes (slice in half).
4
Cook tempeh:
a. In medium sauté pan over medium heat, add 1-2 tbsp olive oil.
b. Add tempeh and cook until caramelized and warmed through. Turn frequently to avoid burning sugars in the spice rub.
5
Serve:
a. Add toasted almonds and ginger lime vinaigrette to salad mix. Toss to coat.
b. Divide salad mix among plates. Top with serving of quinoa.
c. Serve jerk tempeh on top.
d. Garnish with avocado slices (slice in half lengthwise, remove pit, cut slices, spoon out).
Chef's notes
If you have meat eaters or pescatarians to feed, this flavor combination goes beautifully with salmon or chicken.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX